In a saucepan, bring the brown rice and water to a boil. Reduce heat to low, cover, and simmer for 45 minutes, or until water is absorbed and rice is tender.

Heat coconut oil in a skillet over medium heat. Season chicken and shrimp with salt and pepper. Add to the skillet and cook until the chicken is cooked through and the shrimp are pink, about 5-7 minutes.

Remove chicken and shrimp from the skillet and set aside. In the same skillet, add the red bell pepper and cook until soft, about 3-4 minutes.

In a large bowl, combine the cooked rice, cooked chicken, shrimp, red bell pepper, mango, avocado, cilantro, lime juice, soy sauce, and honey. Toss to combine.

Serve warm or at room temperature.