In a shallow dish, combine boneless skinless chicken thighs with sweet chili sauce, soy sauce, olive oil, salt, and pepper. Let it marinate for 20 minutes to 2 hours.

Rinse jasmine rice under cold water until the water runs clear. In a pot, combine rinsed rice with water and a pinch of salt. Bring to a boil, reduce to low, cover, and simmer for 15 minutes or until tender. Fluff with a fork and set aside.

Heat a large skillet over medium-high heat and add olive oil. Add marinated chicken and cook for 4–5 minutes on each side until golden and cooked through. Add remaining marinade and let thicken.

In a small bowl, whisk together coconut milk, fresh lime juice, and a pinch of salt until smooth. Adjust lime juice to taste.

Assemble bowls with rice, sliced chicken, diced tomatoes, and chopped green onions, then drizzle with coconut lime sauce and sprinkle optional sesame seeds.