In a bowl, mix the sweet chili sauce, soy sauce, and sesame oil. Add the chicken thighs and coat well. Let marinate for at least 15 minutes.

Rinse the jasmine rice under cold water until the water runs clear. In a rice cooker, combine the rice and water, then cook according to the manufacturer's instructions.

Heat a large skillet over medium-high heat. Add the marinated chicken thighs and cook for about 6-7 minutes on each side, or until fully cooked and caramelized. Remove from heat and let rest for a few minutes before slicing.

In serving bowls, add a scoop of rice, top with sliced chicken, and arrange bell peppers, carrots, and cucumber. Drizzle with extra sweet chili sauce if desired and garnish with green onions and sesame seeds.