In a mixing bowl, combine sweet chili sauce, soy sauce, minced garlic, and lime juice. Add the boneless skinless chicken thighs and coat them thoroughly in the marinade. Cover the bowl and let the chicken marinate in the refrigerator for at least 20 minutes.

In a small saucepan, pour in the full-fat coconut milk, then add lime zest and lime juice. Over low to medium heat, whisk the mixture until it thickens slightly, about 5-7 minutes. Stir in honey or brown sugar if you prefer a sweeter drizzle. Set aside to cool.

Heat a skillet over medium-high heat and add a splash of oil. Add the marinated chicken thighs and cook for about 5-6 minutes on each side until charred and at an internal temperature of 165°F. Baste with the reserved marinade while cooking, then let the chicken rest before slicing.

Place cooked jasmine rice at the bottom of serving bowls. Layer sliced chicken over the rice, and generously drizzle the coconut lime sauce on top.

Sprinkle fresh cilantro over each bowl and serve with lime wedges for added zest.