1. In a mixing bowl, whisk together sweet chili sauce, soy sauce, garlic powder, and smoked paprika. Pour over chicken thighs and marinate for at least 30 minutes or overnight.

2. While the chicken marinates, prepare the coconut lime drizzle. Combine coconut milk, lime juice, and honey in a small saucepan. Simmer over low heat, stirring occasionally, until slightly thickened.

3. Preheat a grill pan or outdoor grill over medium-high heat. Cook the chicken for 5–6 minutes per side until charred and fully cooked. Rest for a few minutes before slicing.

4. To serve, divide jasmine rice into bowls, top with grilled chicken slices, and drizzle generously with the coconut lime sauce. Garnish with chopped cilantro and lime wedges.

5. Store leftovers separately in airtight containers in the fridge for up to 3 days. Reheat gently before serving.