In a mixing bowl, whisk together sweet chili sauce, soy sauce, minced garlic, and fresh lime juice until well combined. Add the boneless skinless chicken thighs, ensuring they're fully coated with the marinade. Cover the bowl and refrigerate for at least 20 minutes, allowing flavors to infuse, or up to 2 hours for a deeper taste experience.

Heat a large skillet over medium-high heat and add a drizzle of cooking oil to prevent sticking. Once hot, add the marinated chicken thighs to the skillet. Cook for about 4-5 minutes on each side, until they develop a lovely char and the internal temperature reaches 165°F, ensuring they are juicy and perfectly cooked.

After cooking, carefully transfer the chicken to a cutting board and let it rest for 5 minutes. This resting period allows the juices to redistribute, ensuring every bite remains moist. After resting, use a sharp knife to slice the chicken into thin strips, ready to be piled onto your Sweet Chili Chicken Bowl.

In each bowl, add a generous scoop of fluffy cooked white rice as the base. Layer the freshly sliced chicken on top, allowing the vibrant colors to shine through. Drizzle with creamy peanut or sesame sauce for added richness, and scatter fresh cilantro over the top for a pop of color and freshness.

Your Sweet Chili Chicken Bowl is now ready to be enjoyed! Serve warm, and consider providing lime wedges on the side for those who love an extra zesty kick.