Rinse 1 cup of jasmine or basmati rice under cold water until clear. In a saucepan, add rinsed rice and 2 cups of water, bring to a boil, then simmer for 15-20 minutes until fluffy.

Heat 1 tablespoon of oil in a skillet over medium heat until shimmering.

Cook the chicken thighs for 6-7 minutes on one side without moving. Flip and cook for another 6-7 minutes until internal temperature reaches 165°F.

In a mixing bowl, combine 1/4 cup of sweet chili sauce, 2 tablespoons of soy sauce, 2 cloves of minced garlic, and 1 tablespoon of grated ginger. Stir until mixed.

Pour the sauce over the cooked chicken in the skillet and simmer for 2-3 minutes.

In a separate pan, heat another tablespoon of oil and sauté sliced bell peppers and broccoli for 5-6 minutes.

Combine sautéed vegetables with chicken and sauce, cooking together for an additional minute.

Fluff the rice, divide into bowls, and top with chicken-vegetable mixture. Garnish with green onions and sesame seeds.