For the chicken:

• 1½ pounds boneless, skinless chicken thighs (you can use breasts too, but thighs stay juicier!)
• ½ cup sweet chili sauce (I like Mae Ploy brand when I can find it)
• 2 tablespoons soy sauce
• 3 cloves garlic, minced (or let’s be real, from the jar when I’m lazy)
• 1 tablespoon grated fresh ginger (the squeeze tube kind works fine too)
• 1 tablespoon vegetable oil
• Salt and pepper to taste

For the coconut lime drizzle (the real star of the show):

• 1 can (about 14 oz) coconut milk – don’t use light, it won’t be creamy enough
• Juice and zest from 2 limes
• 1 tablespoon honey
• 1 small garlic clove, grated or very finely minced
• ½ teaspoon red pepper flakes (adjust to your spice preference)
• Pinch of salt

For the bowls:

• 3 cups cooked jasmine rice (from about 1 cup uncooked)
• 1 red bell pepper, thinly sliced
• 1 cucumber, diced
• 2 carrots, grated or cut into matchsticks
• 3 green onions, sliced
• Handful of cilantro, roughly chopped
• ¼ cup chopped peanuts or cashews
• Lime wedges for serving
• Optional: sliced avocado, edamame, or mango chunks