Prepare the marinade by whisking together sweet chili sauce, soy sauce, garlic, ginger, and lime juice in a medium bowl. Add the chicken, coat well, and marinate for at least 30 minutes.

Cook the marinated chicken in a hot grill pan for 5–6 minutes on each side until caramelized and cooked through. Let it rest for 5 minutes before slicing.

In a saucepan over low heat, combine coconut milk, honey, and lime juice, stirring until slightly thickened, about 5–7 minutes. Remove from heat and cool.

Cook jasmine rice according to package instructions until tender, about 10–15 minutes. Fluff with a fork to separate grains.

Assemble the bowls by placing jasmine rice at the bottom, topping with sliced chicken, and generously drizzling coconut lime sauce. Garnish with cilantro, lime wedges, and chili flakes.