In a medium bowl, whisk together sweet chili sauce, soy sauce, minced garlic, grated ginger, and lime juice until well combined. Add the chicken, ensuring it's fully coated. Cover and refrigerate for at least 30 minutes.

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

In a small saucepan over low heat, combine coconut milk, honey, and lime juice. Simmer for 5-7 minutes until it thickens slightly.

Prepare jasmine rice according to package instructions. Typically involves rinsing, boiling, then simmering for about 15 minutes until tender.

Scoop jasmine rice into bowls, top with sliced chicken and drizzle with coconut lime sauce. Garnish with cilantro and lime wedges, and add chili flakes if desired.