Cut the chicken thighs into bite-sized pieces and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat.

Add the chicken pieces to the skillet and sauté for about 5-7 minutes, or until golden brown and cooked through.

Once the chicken is nearly cooked, pour in the sweet chili sauce and stir well to coat the chicken evenly. Let it simmer for another 2-3 minutes until the sauce thickens slightly.

While the chicken is cooking, rinse the jasmine rice until the water runs clear. In a medium saucepan, combine the rice and water (or chicken broth). Bring to a boil, reduce to low heat, cover, and let it simmer for about 15 minutes, or until the rice is tender.

In a small bowl, whisk together the coconut milk and lime juice. Set aside.

In a separate pan, lightly sauté the bell pepper and carrot until they are tender but still crisp, about 3-4 minutes.

Serve the rice as the base, then pile on the chicken coated in the sweet chili sauce, followed by the sautéed veggies. Drizzle with your coconut lime mixture and garnish with green onions and cilantro, if desired.