Cook your rice according to package instructions, using jasmine or basmati for fluffiest texture.

Heat 1 tablespoon of oil in a large skillet over medium heat, then add chicken thighs and cook for 6–7 minutes on each side.

Prepare the sauce by mixing sweet chili sauce, soy sauce, garlic and ginger in a bowl. Pour over the cooked chicken and simmer for 2–3 minutes.

In a separate pan, sauté bell peppers and broccoli in oil until tender-crisp, about 5 minutes. Remove from heat.

Combine chicken with sautéed vegetables in the skillet and heat through for 2 minutes.

Assemble your bowls with rice at the bottom, topped with chicken and vegetables, drizzle with sauce, and garnish with green onions and sesame seeds.