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

Heat a grill pan over medium-high heat. Once hot, place the marinated chicken onto the pan and cook for 5-6 minutes on each side until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes before slicing.

In a small saucepan, combine coconut milk, honey, and lime juice over low heat. Allow to simmer for about 5-7 minutes until it thickens slightly.

While the chicken is grilling, prepare jasmine rice according to package instructions. Typically, this involves rinsing the rice, boiling water, then simmering until fluffy, about 15 minutes.

To assemble, layer a scoop of rice in each bowl, arrange sliced chicken on top, and drizzle with coconut sauce. Sprinkle with fresh cilantro and add lime wedges.