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

Heat a large skillet over medium-high heat. Cook the marinated chicken for 6-8 minutes until caramelized and cooked through. Remove from heat and let rest.

In a separate bowl, whisk together coconut milk, lime juice, lime zest, and Greek yogurt or mayonnaise until smooth. Chill in the fridge.

Start with warm jasmine rice in serving bowls. Layer on chicken, cucumber, shredded carrots, and cilantro. Add green onions.

Drizzle the coconut lime sauce over the assembled bowls and garnish with sesame seeds. Serve immediately.