In a large bowl, combine sweet chili sauce, soy sauce, minced garlic, red pepper flakes, garlic salt, lime zest, and lime juice. Whisk the ingredients together until well blended.

Add the boneless skinless chicken breasts into the marinade, making sure each piece is well-coated. Let the chicken marinate for about 15 minutes at room temperature.

In a separate small bowl, mix together canned coconut milk, lime juice, lime zest, mayonnaise, and sriracha. Stir well until smooth and creamy.

Heat a non-stick skillet over medium-high heat and spritz with cooking spray. Add the marinated chicken and cook for about 6-8 minutes on each side, until golden-brown and internal temperature reaches 165°F.

Plate the finished Chili Lime Chicken over rice or cauliflower rice. Drizzle the prepared coconut lime sauce over the chicken and garnish with fresh herbs or lime wedges.