Cook the jasmine rice according to package instructions. Fluff with a fork and set aside.

In a large skillet, heat olive oil over medium heat until shimmering.

Add chicken thighs to the skillet and cook for 5 to 7 minutes per side until golden brown and cooked through.

In a small bowl, whisk together sweet chili sauce, soy sauce, and fresh lime juice. Pour the mixture over the chicken during the final 2 to 3 minutes of cooking.

Remove the chicken from the skillet and let rest for a few minutes before slicing.

Divide the warm rice into bowls. Top with sliced chicken, diced tomatoes, and green onions.

Drizzle with coconut milk and garnish with sesame seeds and lime wedges before serving.