In a large bowl, whisk together sweet chili sauce, soy sauce, minced garlic, and lime juice until well combined. Add the boneless skinless chicken thighs, ensuring they're thoroughly coated in the marinade. Cover and let marinate for at least 20 minutes or overnight.

In a medium saucepan, combine coconut milk, lime zest, lime juice, and optional honey or brown sugar. Heat over low to medium heat for about 5-7 minutes, stirring until slightly thickened. Remove from heat and set aside.

Heat a skillet over medium-high heat and add a splash of oil. Once shimmering, carefully place the marinated chicken thighs in the skillet. Sear for about 5-6 minutes on each side until caramelized and cooked through at 165°F. Baste with marinade during the last few minutes.

Remove chicken from the skillet and let rest for 5 minutes. Slice the chicken into strips and prepare serving bowls with jasmine rice.

Drizzle coconut lime sauce over the chicken, sprinkle with fresh cilantro, and serve with lime wedges for an enhanced flavor.