In a mixing bowl, combine sweet chili sauce, soy sauce, minced garlic, and grated ginger to create a marinade. Add chicken, tossing to coat. Marinate for at least 20 minutes.

In a separate bowl, whisk together coconut milk, lime juice, lime zest, and Greek yogurt until smooth. Refrigerate.

Heat a large skillet over medium-high heat. Add marinated chicken in a single layer. Cook undisturbed for 3-4 minutes until golden brown, then flip and cook for another 6-8 minutes until cooked through.

To assemble, divide jasmine rice among serving bowls. Top with chicken, cucumber slices, shredded carrots, and drizzle with coconut lime sauce. Garnish with cilantro and sesame seeds.