In a large mixing bowl, whisk together the sweet chili sauce, soy sauce, minced garlic, grated ginger, and fresh lime juice until well combined. Add the chicken thighs or breasts to the marinade and coat thoroughly. Cover and marinate in the refrigerator for at least 30 minutes, ideally up to 2 hours.

Heat a grill pan or skillet over medium-high heat. Place the marinated chicken on the pan, cooking for 5-6 minutes on each side until golden brown and cooked through. Remove from heat and let rest for 5 minutes before slicing.

In a small saucepan, combine coconut milk, honey, and an additional splash of lime juice. Heat over low to medium heat for 5-7 minutes until thickened. Remove from heat.

Prepare jasmine rice according to package instructions. Cook for about 15-20 minutes until fluffy. Keep warm.

To assemble the bowl, layer jasmine rice at the base, add sliced chicken, drizzle with coconut sauce, and garnish with cilantro, lime wedges, and optional chili flakes.