In a medium bowl, combine the sweet chili sauce, soy sauce, and a pinch of salt and pepper. Add the chicken thighs and marinate for at least 30 minutes in the refrigerator.

Heat the vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and cook for about 5-7 minutes on each side, or until the chicken is cooked through and has a nice sear.

While the chicken is cooking, steam the broccoli florets until tender, about 4-5 minutes. In the last minute of steaming, add the sliced red bell pepper and shredded carrots to the steamer.

Once the chicken is cooked, pour the reserved marinade into the skillet and let it simmer for 2-3 minutes until slightly thickened.

In a small bowl, whisk together the coconut milk, lime juice, and lime zest to create the drizzle.

To assemble the bowls, divide the cooked jasmine rice among four bowls. Slice the chicken and place it on top of the rice. Add the steamed vegetables and drizzle with the coconut lime sauce.

Garnish with chopped green onions before serving.