In a bowl, whisk together sweet chili sauce, soy sauce, minced garlic, and grated ginger. Add chicken and marinate for at least 20 minutes.

Heat skillet over medium-high, add marinated chicken, and cook for 6-8 minutes, stirring occasionally until golden brown and cooked through.

In a separate bowl, combine coconut milk, lime juice, lime zest, and Greek yogurt or mayonnaise. Whisk until smooth and refrigerate.

Assemble the bowl: start with jasmine rice, add sautéed chicken, sliced cucumber, and shredded carrots.

Top with chopped cilantro and sliced green onions for freshness.

Drizzle the coconut lime sauce over the bowl and sprinkle sesame seeds on top before serving.