In a small bowl, whisk together the coconut milk, lime juice, and lime zest until smooth; set aside for drizzling.

Heat olive oil in a large skillet over medium-high heat.

Add the cubed chicken to the skillet and cook for 7 to 9 minutes, stirring occasionally, until the internal temperature reaches 165 degrees Fahrenheit.

Add the minced garlic and ginger to the chicken and sauté for 60 seconds until fragrant.

Pour the sweet chili sauce and soy sauce over the chicken, tossing to coat thoroughly, and simmer for 2 minutes until the sauce thickens.

Divide the cooked jasmine rice equally among four meal prep containers or bowls.

Portion the glazed chicken, steamed broccoli, and shredded carrots over the rice.

Drizzle the prepared coconut lime sauce over each bowl and garnish with fresh cilantro before serving.