1. Prepare the chicken: Pat the chicken thighs dry with paper towels. Cut them into 1-inch bite-sized pieces. This helps them cook evenly and quickly.

2. Make the sauce: In a small bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, grated ginger, and minced garlic until well combined. Set aside about 2 tablespoons of this sauce for drizzling later.

3. Cook the chicken: Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until they are browned and cooked through. The internal temperature should reach 165 F (74 C).

4. Add the sauce to the chicken: Pour the remaining sweet chili sauce mixture over the cooked chicken in the skillet. Stir well to coat all the chicken pieces. Let it simmer for 2-3 minutes, allowing the sauce to thicken slightly and cling to the chicken.

5. Assemble the bowls: Divide the cooked rice evenly among four serving bowls.

6. Layer the toppings: Arrange the cooked sweet chili chicken over the rice in each bowl. Then, artfully arrange the sliced red bell pepper and shredded carrots alongside the chicken.

7. Garnish and serve: Sprinkle each bowl generously with chopped green onions and fresh cilantro. Drizzle with the reserved sweet chili sauce and sprinkle with sesame seeds, if using. Serve immediately and enjoy!