In a mixing bowl, combine sweet chili sauce, soy sauce, minced garlic, and lime juice until well blended. Place the chicken thighs into the marinade and toss to coat. Cover and refrigerate for at least 20 minutes, or up to 2 hours.

Heat a skillet or grill pan over medium-high heat and add cooking oil. Once shimmering, add the marinated chicken thighs. Cook for about 4-5 minutes on each side until charred and an internal temperature of 165°F is reached.

Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes before slicing into strips.

Spoon cooked rice into serving bowls, arrange sliced chicken on top, drizzle with sauce, and sprinkle with cilantro.

Serve warm, optionally with lime wedges on the side.