In a bowl, whisk together sweet chili sauce, soy sauce, Sriracha, minced garlic, and ginger. Reserve 3 tablespoons of this marinade in a small bowl.

Add the sliced chicken to the large bowl of marinade, tossing to coat. Let marinate for at least 20 minutes.

Prepare the drizzle by whisking together the coconut milk, lime juice, lime zest, and mayonnaise until smooth. Refrigerate until needed.

Heat olive oil in a large skillet over medium-high heat. Add chicken pieces in a single layer and cook for 4-5 minutes per side until charred and cooked through.

Reduce heat to low, pour the reserved 3 tablespoons of marinade over the chicken, and toss until a sticky, thick glaze forms. Remove from heat.

Assemble the bowls by dividing the rice, topping with the sticky chicken, adding lettuce and carrots on the side.

Generously drizzle the coconut lime sauce over the bowl, garnish with fresh cilantro, and serve with lime wedges.