In a medium bowl, combine sweet chili sauce, soy sauce, and a pinch of salt and pepper. Add the chicken thighs and marinate for at least 30 minutes in the refrigerator.

Heat vegetable oil in a large skillet over medium-high heat. Remove chicken from the marinade (reserve the marinade) and cook for about 5-7 minutes on each side, or until fully cooked and golden brown. Remove from skillet and let rest for a few minutes before slicing.

In the same skillet, add sliced bell pepper, broccoli florets, and shredded carrots. Sauté for about 5 minutes, or until vegetables are tender-crisp.

While the vegetables are cooking, in a small bowl, whisk together coconut milk, lime juice, lime zest, and a pinch of salt.

To assemble the bowls, divide cooked brown rice among four bowls. Top with sautéed vegetables and sliced chicken. Drizzle with the reserved marinade and coconut lime drizzle.

Garnish with chopped green onions before serving.