In a shallow dish, place the boneless skinless chicken thighs and pour in the sweet chili sauce, soy sauce, and olive oil. Season with salt and pepper, stir until well coated, cover and marinate for at least 20 minutes or up to 2 hours.

Rinse jasmine rice under cold water until water runs clear. In a medium saucepan, combine rice with 2 cups of water. Bring to a boil, reduce to low, cover, and simmer for about 15 minutes until rice is tender. Fluff with a fork.

Heat olive oil in a large skillet over medium-high heat. Add marinated chicken thighs, cooking for 4-5 minutes on each side until golden brown. Pour remaining marinade into the skillet, allowing to bubble and thicken for 2-3 minutes.

In a small bowl, combine coconut milk with lime juice and a pinch of salt. Whisk until smooth. This drizzle will enhance the dish.

To assemble, place jasmine rice in each bowl. Slice cooked chicken thighs and layer them on top. Sprinkle with diced tomatoes and green onions, then drizzle with coconut lime sauce, and add optional sesame seeds and lime wedges.