In a medium bowl, combine sweet chili sauce, soy sauce, minced garlic, and grated ginger. Add the sliced chicken, mixing well to coat each piece. Allow to marinate for at least 20 minutes.

In a small bowl, whisk together the coconut milk, lime juice, lime zest, and Greek yogurt until smooth. Set aside in the refrigerator to chill.

Preheat a large skillet over medium-high heat. Add the marinated chicken in a single layer and cook for about 3-4 minutes until golden brown. Flip and cook for an additional 3-4 minutes until cooked through.

Portion warm jasmine rice into serving bowls, layer with glazed chicken, fresh cucumber, shredded carrots, and drizzle with coconut lime sauce. Garnish with cilantro, green onions, and sesame seeds.