Cook jasmine rice according to package directions and set aside (start this first as it takes 15-20 minutes). While rice cooks, pat chicken thighs completely dry with paper towels and season evenly with garlic powder, salt, and black pepper.

Heat vegetable oil in a large 12-inch skillet over medium-high heat until shimmering. Add chicken pieces in a single layer without crowding the pan. Cook undisturbed for 4-5 minutes until golden brown on the bottom.

Flip each chicken piece and cook another 4-5 minutes until internal temperature reaches 165°F. Remove chicken to a clean plate and reduce heat to medium.

Add minced garlic and grated ginger to the same pan, stirring constantly for 30 seconds until fragrant but not burned.

Pour in sweet chili sauce, soy sauce, rice vinegar, honey, and red pepper flakes. Stir everything together and simmer for 1-2 minutes until sauce thickens slightly and becomes glossy.

Return chicken to the pan, keeping heat at medium, and toss continuously for 2-3 minutes until every piece gets coated in the sticky glaze.

Divide cooked rice among four bowls and top with glazed chicken. Arrange vegetables around the chicken (use raw cucumber and carrots or steamed edamame and snap peas). Drizzle with any remaining sauce and garnish with green onions, sesame seeds, and fresh cilantro before serving.