In a medium-sized bowl, whisk together sweet chili sauce, soy sauce, minced garlic, grated ginger, and fresh lime juice until well blended. Add the chicken thighs or breasts, ensuring they're evenly coated in the marinade. Cover the bowl and refrigerate for at least 30 minutes, but up to 2 hours for deeper flavor infusion.

Preheat a grill pan over medium-high heat. Once hot, place the marinated chicken on the grill and cook for 5-6 minutes on each side until cooked through. Let the chicken rest for 5 minutes before slicing.

In a small saucepan, combine coconut milk, honey, and lime juice over low heat. Stir gently and let it simmer for 5-7 minutes until thickened slightly. Remove from heat and cool slightly.

Prepare the jasmine rice according to package instructions. Fluff the rice and set aside.

Scoop jasmine rice into each serving bowl, layer with sliced chicken, and drizzle with coconut lime sauce. Garnish with cilantro and serve with lime wedges.