Step 1: Marinate the Chicken
In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. This is your marinade base. Place the cubed chicken in a large resealable bag or bowl. Pour the marinade over the chicken, ensuring all pieces are coated. Seal or cover and refrigerate for at least 30 minutes, or ideally up to 4 hours. This infuses the chicken with deep, savory-sweet flavor.

Step 2: Prepare the Coconut Lime Drizzle
Carefully open the refrigerated can of coconut milk. Scoop out the thick, solid coconut cream that has risen to the top into a medium bowl (reserve the thinner coconut water at the bottom for smoothies or soups). To the coconut cream, add the lime zest, lime juice, honey, soy sauce, grated ginger, and a pinch of salt. Using a whisk or a fork, whip the mixture until it is smooth, creamy, and well-combined. It should have a drizzle-able consistency, like a thin ranch dressing. If it’s too thick, add a teaspoon of the reserved coconut water. Cover and refrigerate until ready to use.

Step 3: Cook the Rice and Prep the Veggies
While the chicken marinates, cook your rice according to package directions so it has time to steam and cool slightly. This is your opportunity to practice mise en place. Prepare all your vegetables: julienne the carrots, slice the bell pepper and cucumber, shred the cabbage, and chop the herbs and green onions. Arrange them on a platter or in small bowls for easy assembly.

Step 4: Cook the Sweet Chili Chicken
Remove the chicken from the marinade, letting excess drip off. Reserve the leftover marinade in the bowl. Heat the neutral oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Cook for 5-7 minutes, turning occasionally, until the chicken is cooked through and has a beautiful caramelized sear on all sides. Transfer the cooked chicken to a clean plate.

Step 5: Create the Glaze
Reduce the heat to medium. Pour the reserved marinade into the hot skillet. Add the ¼ cup of sweet chili sauce. Bring to a simmer, stirring constantly and scraping up any browned bits (fond) from the bottom of the pan. Let it simmer for 3-4 minutes until the sauce reduces slightly and becomes glossy and thick enough to coat the back of a spoon. This cooking process ensures the marinade is safe to consume.

Step 6: Glaze the Chicken
Return the cooked chicken to the skillet with the reduced glaze. Toss vigorously for 1-2 minutes until every piece of chicken is generously and gleamingly coated. Remove from heat.

Step 7: Assemble the Bowls
Now for the artistic assembly. In each serving bowl, start with a generous base of fluffy rice. Arrange the cooked sweet chili chicken on one side. Artfully group your prepared vegetables (carrots, bell pepper, cabbage, cucumber) around the bowl. Drizzle a lavish amount of the creamy coconut lime sauce over everything. Garnish generously with chopped green onions, cilantro, mint, and crushed peanuts. Serve immediately with a lime wedge on the side for an extra citrus punch