In a medium bowl, whisk together ½ cup sweet chili sauce, 2 tablespoons soy sauce, 2 minced garlic cloves, and the juice of 1 lime until well combined. Add 1 pound of boneless skinless chicken thighs, tossing to fully coat. Cover and let the chicken marinate in the fridge for at least 20 minutes, or overnight for deeper flavor.

In a small saucepan over low heat, combine 1 cup of full-fat coconut milk, the zest from 1 lime, the juice of 1 lime, and optional honey to taste. Stir gently as the mixture warms for about 5-7 minutes until smooth and slightly thickened. Once done, remove from heat and set aside to cool while you cook the chicken.

Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once the oil is shimmering, add the marinated chicken thighs, cooking for 5-6 minutes on each side until golden brown and cooked through. Baste with the remaining marinade while cooking for added flavor.

Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes. Slice into bite-sized pieces. In serving bowls, scoop a generous serving of fluffy jasmine rice as the base. Top the rice with the sliced chicken and drizzle with the coconut lime drizzle.

Sprinkle fresh cilantro and squeeze lime wedges over the bowls. Serve warm and enjoy!