In a medium bowl, whisk together sweet chili sauce, soy sauce, minced garlic, grated ginger, and 1 tablespoon lime juice until well combined. Add chicken and toss to coat every piece evenly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.

Heat a grill pan or skillet over medium-high heat until hot. Remove chicken from marinade, allowing excess to drip off (discard the used marinade). Cook for 5-7 minutes per side (breasts may need 6-8 minutes if thick) until the chicken develops a caramelized crust and reaches an internal temperature of 165°F. Let the chicken rest for 5 minutes before slicing.

While the chicken rests, prepare the coconut lime drizzle. In a small saucepan, combine the coconut milk, honey, and remaining 1 tablespoon lime juice. Bring to a gentle simmer over low heat and cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and let it cool for a few minutes.

Cook jasmine rice according to package instructions (usually about 15-20 minutes), then fluff with a fork.

Slice the rested chicken into strips and divide the rice among 4 serving bowls. Arrange sliced chicken over the rice. Drizzle 2-3 tablespoons of the coconut lime sauce over each bowl, then garnish with fresh cilantro, lime wedges, and chili flakes if using. Serve warm.