In a mixing bowl, whisk together sweet chili sauce, soy sauce, minced garlic, grated ginger, and fresh lime juice. Add chicken and refrigerate for 30 minutes.

Preheat grill pan over medium-high heat. Grill marinated chicken for 5-6 minutes per side until internal temperature reaches 165°F (75°C). Let it rest for 5 minutes before slicing.

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

Prepare jasmine rice according to package instructions, typically simmering in water for about 15 minutes until fluffy.

In serving bowls, start with jasmine rice, layer with sliced grilled chicken, and drizzle with coconut lime sauce. Garnish with cilantro, lime wedges, and chili flakes as desired.