In a mixing bowl, combine the sweet chili sauce, soy sauce, grated ginger, and minced garlic. Add the boneless skinless chicken thighs, ensuring they are evenly coated in the marinade. Cover the bowl and let the chicken marinate for at least 20 minutes at room temperature.

Heat a skillet over medium heat and pour in the vegetable oil. Once the oil is shimmering, carefully add the marinated chicken thighs, cooking them for about 6–8 minutes on each side, or until they are golden brown and cooked through.

While the chicken is marinating, cook the jasmine rice according to the package instructions, usually about 15-18 minutes, until fluffy and tender.

In a separate bowl, whisk together the coconut milk, fresh lime juice, lime zest, honey, red pepper flakes, and a pinch of salt and pepper. Continue to whisk until smooth.

Top each bowl of jasmine rice with the sliced chicken, arranging the red bell pepper, cucumber, and shredded carrot on top. Sprinkle with chopped cilantro.

Drizzle the coconut lime drizzle generously over each bowl and serve immediately while warm.