In a medium bowl, whisk together sweet chili sauce, soy sauce, minced garlic, grated ginger, and lime juice until well combined. Add chicken thighs or breasts to the marinade, ensuring they are fully coated. Let them sit at room temperature for 30 minutes, or cover and refrigerate for up to 2 hours for maximum flavor absorption.

Heat a grill pan or skillet over medium-high heat for about 5 minutes until hot. Place the marinated chicken in the pan and grill for 5-6 minutes on each side, or until caramelized and cooked through, reaching an internal temperature of 165°F. Once done, remove from heat and let the chicken rest for 5 minutes before slicing it into strips.

In a saucepan, combine coconut milk, honey, and lime juice over medium heat. Stir constantly and bring to a gentle simmer. Allow the mixture to thicken slightly, about 5-7 minutes, before removing it from the heat. Set aside to cool while you finish the rest of the dish.

Prepare jasmine rice according to package instructions, typically rinsing and simmering it in water for about 15 minutes until fluffy. Once cooked, fluff the rice with a fork and keep warm.

To assemble your Sweet Chili Chicken Bowl, start by placing a generous scoop of fluffy jasmine rice at the bottom of each serving bowl. Layer the sliced grilled chicken on top, generously drizzle with the creamy coconut lime sauce, and finish with a sprinkle of fresh cilantro and lime wedges. Optionally, add chili flakes for an extra kick of heat.