# What You'll Need:
→ Chicken and Marinade
01 - 1.5 pounds boneless skinless chicken thighs
02 - 1/2 cup sweet chili sauce, plus additional for serving
03 - 1 tablespoon soy sauce
04 - 2 cloves garlic, minced
05 - 1 teaspoon freshly grated ginger
06 - Juice of 1 lime, plus extra wedges for garnish
07 - Salt to taste
08 - Olive oil, for cooking
→ Coconut Lime Drizzle
09 - 1/2 cup full-fat coconut milk
10 - Juice of 1 lime
11 - 1 tablespoon sweet chili sauce
12 - 1 teaspoon chili sauce or sriracha, optional
→ Rice and Garnishes
13 - 3 cups cooked jasmine rice
14 - 1/4 cup chopped fresh cilantro
15 - 2 green onions, chopped
16 - Crushed red pepper, optional
# How to Make It:
01 - In a medium bowl, whisk together sweet chili sauce, soy sauce, minced garlic, grated ginger, and lime juice. Add chicken thighs and coat thoroughly. Marinate in the refrigerator for at least 30 minutes.
02 - In a separate small bowl, combine coconut milk, lime juice, a spoonful of sweet chili sauce, and chili sauce or sriracha if desired. Refrigerate until ready to serve.
03 - Preheat a grill pan or skillet over medium-high heat and add a drizzle of olive oil. Place marinated chicken thighs in the pan and cook for 5 to 6 minutes per side until fully cooked and caramelized. Transfer to a cutting board and let rest for several minutes, then slice into strips.
04 - Divide the jasmine rice evenly among serving bowls. Top each portion with sliced chicken. Drizzle with coconut lime sauce and additional sweet chili sauce if desired.
05 - Sprinkle chopped cilantro, green onions, and crushed red pepper over each bowl. Add lime wedges on the side and serve immediately.
