In a medium bowl, whisk together the sweet chili sauce, soy sauce, minced garlic, grated ginger, and lime juice until well combined. Add the boneless skinless chicken thighs or breasts, ensuring they are fully coated in the marinade. Cover and refrigerate for 30 minutes to 2 hours.

Heat a grill pan or skillet over medium-high heat. Once hot, add the marinated chicken, cooking for 5-6 minutes on each side. Remove the chicken from the heat and let it rest for about 5 minutes before slicing.

In a small saucepan, combine the coconut milk, honey, and lime juice. Place over low heat and simmer for 5-7 minutes. Once done, remove from heat and let it cool slightly.

Prepare the jasmine rice according to package instructions, ensuring it cooks to fluffy perfection. Fluff it with a fork to separate the grains and keep it warm.

To plate your Sweet Chili Chicken Bowl, start with a portion of fluffy jasmine rice at the bottom of each serving bowl. Layer sliced chicken on top, then drizzle the coconut lime sauce over the chicken. Garnish with freshly chopped cilantro, lime wedges, and optional chili flakes.