In a mixing bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, minced garlic, grated ginger, and optional chili flakes until well blended. Add the chicken strips and toss to ensure they are evenly coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, allowing the flavors to infuse into the chicken.

While the chicken is marinating, create the creamy sauce. In a separate bowl, combine mayonnaise, sweet chili sauce, sriracha, lime juice, soy sauce, and a pinch of salt. Whisk the mixture until silky smooth and creamy. Taste and adjust the seasoning if necessary. Cover the sauce and refrigerate until you're ready to serve your Sweet Chili Chicken Bowl.

Preheat your grill pan or outdoor grill to medium-high heat. If using skewers, thread the marinated chicken onto them. Grill the chicken for 4–5 minutes on each side, or until it is beautifully charred and fully cooked through, with an internal temperature of 165°F (75°C). Once cooked, remove the chicken from the grill and let it rest briefly to retain its juices.

Prepare the jasmine rice according to package instructions. Once cooked, fluff the rice with a fork to separate the grains and keep it warm. The fluffy texture of the rice will serve as a perfect base for your Sweet Chili Chicken Bowl, soaking up all the delicious flavors.

To assemble your Sweet Chili Chicken Bowl, spoon a generous serving of warm jasmine rice into each bowl. Top the rice with the freshly grilled chicken, and generously drizzle the creamy sauce over the chicken.

Finally, add a sprinkle of freshly chopped cilantro on top and serve with lime wedges on the side. Guests can squeeze fresh lime juice over their bowl for an extra burst of flavor. Serve immediately, and for those who crave added spice, feel free to offer additional sweet chili sauce or sriracha on the side.