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

Heat a grill pan or skillet over medium-high heat. Place marinated chicken in the pan, cooking for 5-6 minutes on each side until cooked through.

In a small saucepan, combine coconut milk, honey, and lime juice. Heat over low to medium heat, stirring until it simmers and thickens slightly. Set aside to cool.

Cook jasmine rice according to package instructions until fluffy.

Assemble bowls with rice, grilled chicken slices, and drizzle creamy coconut lime sauce. Garnish with cilantro and lime wedges.