In a medium-sized bowl, whisk together sweet chili sauce, soy sauce, minced garlic, and lime juice until well combined. Add the chicken thighs, ensuring they're coated in marinade. Marinate for at least 20 minutes.

In a small saucepan over low heat, combine coconut milk, lime zest, lime juice, and honey. Stir and heat for about 5 minutes until smooth and thickened, then remove from heat and set aside.

Heat a tablespoon of oil in a large skillet over medium-high heat. Add the marinated chicken thighs and cook for 5-6 minutes on each side until golden-brown and cooked through.

Let the chicken rest for a few minutes on a cutting board. Prepare bowls with jasmine rice as the base, slice the chicken, and layer it over the rice.

Drizzle the coconut lime sauce over the chicken and rice, sprinkle fresh cilantro, and add lime wedges on the side. Serve immediately.