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Preheat oven to 425. Pat the salmon dry with a paper towel and place on a foil-lined baking sheet or broiler pan.
In a small bowl combine sugar, chili powder, garlic powder, smoked paprika, salt, pepper and olive oil until a paste forms. Rub this thoroughly over entire surface of salmon.
Bake for 12-14 minutes, until salmon flakes apart evenly and is pink and opaque all the way through.
Combine all ingredients for mango pico in a large bowl and toss gently to combine, season with salt to taste.
Whisk together yogurt, mayo, chipotle pepper and adobo sauce. You may need to use 1-2 tablespoons water to thin to your desired consistency.
To a serving bowl, add a big spoonful of rice and a handful of lettuce. Top with a portion of salmon, several big spoonfuls of mango pico de gallo, a drizzle of chipotle sauce, and a handful of crushed tortilla chips. Serve with some lime wedges.