Begin by marinating the chicken thighs in a mixture of sweet chili sauce and soy sauce. Allow them to soak up the flavors in the refrigerator for a minimum of 30 minutes.

In a large skillet, heat the vegetable oil over medium-high heat. Take the marinated chicken out of the bowl, reserving the marinade for later, and cook the chicken for about 5-7 minutes on each side until it reaches a golden brown hue and is cooked through. Once done, transfer the chicken to a cutting board and let it rest before slicing it into bite-sized pieces.

Using the same skillet, toss in the sliced red bell pepper and snap peas. Stir-fry them for about 3-4 minutes until they are vibrant and slightly tender.

While the vegetables are cooking, whip up the zesty coconut drizzle by combining coconut milk, lime juice, lime zest, honey, and a sprinkle of salt in a small bowl. Mix well until smooth.

To create the bowls, start by placing an even layer of jasmine rice in each of the four bowls. Arrange the sliced chicken on top, followed by the sautéed vegetables. Finish with a sprinkle of chopped green onions and cilantro, then generously drizzle the zesty coconut sauce over everything.