In a mixing bowl, combine chicken thighs, sweet chili sauce, soy sauce, olive oil, salt, and pepper. Cover and let it marinate for at least 20 minutes.

Rinse jasmine rice under cold water until the water runs clear. In a pot, add rinsed rice and water according to package instructions, bring to a boil, then reduce to simmer and cover. Cook for about 15 minutes.

Heat a large skillet over medium-high heat and add a splash of olive oil. Place marinated chicken thighs in the skillet; cook for 4-5 minutes per side until cooked through.

Pour remaining marinade into the skillet over medium heat, allowing it to bubble. Stir continuously for about 2-3 minutes until sauce thickens to a glossy consistency.

Whisk together coconut milk, lime juice, and a pinch of salt until smooth and creamy; adjust lime juice to taste.

Scoop a portion of jasmine rice into bowls. Top with caramelized chicken, diced tomatoes, and green onions.

Drizzle coconut lime sauce over the top, sprinkle with sesame seeds, and add lime wedges for squeezing.