Step 1: Prepare the Rice : Rinse jasmine rice under cold water until the water runs clear. In a saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork before serving.

Step 2: Prep the Chicken : In a mixing bowl, combine chicken pieces with cornstarch, soy sauce, salt, and pepper. Toss well to coat evenly. Let marinate for 10 minutes while preparing the sauce.

Step 3: Make the Sweet Chili Sauce : In a small bowl, mix together sweet chili sauce, soy sauce, rice vinegar (or lime juice), honey, garlic, ginger, chili flakes, and sesame oil. Whisk until smooth and set aside.

Step 4: Cook the Chicken : Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken in a single layer (cook in batches if needed). Stir-fry for 6–8 minutes until golden brown and cooked through. Remove and set aside on a plate.

Step 5: Combine with Sauce : Reduce heat to medium. Pour the sweet chili sauce into the same skillet and bring to a simmer. Return the cooked chicken to the pan, tossing to coat evenly in the sauce. Cook for 2–3 minutes until the sauce thickens and glazes the chicken beautifully.

Step 6: Assemble and Serve : Spoon a serving of jasmine rice onto each plate or bowl. Top with the glazed sweet chili chicken. Garnish with sliced green onions, sesame seeds, lime wedges, and cilantro.