Instructions

• In a medium bowl, combine the sweet chili sauce, soy sauce, grated fresh ginger, and minced garlic. Add the boneless skinless chicken thighs and marinate for at least 20 minutes.
• Heat vegetable oil in a skillet over medium heat. Add the marinated chicken thighs and cook for about 6-8 minutes per side until golden-brown and cooked through. Remove from heat and slice.
• Cook the jasmine rice according to package instructions, then fluff and divide into serving bowls.
• In a small bowl, whisk together the coconut milk, lime juice, lime zest, honey, and red pepper flakes. Season with salt and pepper to taste.
• Top each bowl of rice with sliced chicken, red bell pepper, cucumber, carrot, and cilantro.
• Drizzle the coconut lime sauce over each bowl and serve immediately.