In a mixing bowl, whisk together the sweet chili sauce, soy sauce, minced garlic, grated ginger, and lime juice until well combined. Add the chicken and refrigerate for 30 minutes to 2 hours.

Preheat a grill pan or skillet over medium-high heat. Add the marinated chicken and cook for 5-6 minutes on each side until caramelized and cooked through. Let it rest before slicing.

In a small saucepan, combine coconut milk, honey, and a splash of lime juice. Heat over medium heat for 5-7 minutes until it thickens slightly, then cool.

Prepare jasmine rice according to package instructions. Fluff with a fork and let it sit covered before assembling the dish.

To assemble, place jasmine rice in each bowl, layer with sliced chicken, drizzle with coconut lime sauce, and top with cilantro, lime wedges, and chili flakes if desired.