In a large bowl, combine the sweet chilli sauce, soy sauce, honey, rice vinegar, garlic, ginger, and chilli flakes. Season with salt and pepper, then add the chicken thighs and toss to coat evenly. Set aside to marinate while you prepare the rice.
Make the Coconut Rice
Rinse the jasmine rice under cold water until it runs mostly clear. Add the coconut milk, water, and salt to a saucepan and bring to a gentle boil. Stir once, reduce the heat to low, and cover with a lid. Cook for 12 minutes, then remove from heat and rest, covered, for 8 minutes before fluffing with a fork.
Cook the Chicken
Heat a large non-stick pan over medium-high heat with 1 ½ tbsp of neutral oil. Add the chicken thighs, reserving the marinade, and cook for 5–6 minutes per side until golden brown and caramelised. Pour in the reserved marinade during the last 2 minutes and simmer until the sauce has thickened and become sticky, coating the chicken evenly.
Make the Pickled Cucumber
While the chicken rests, combine cucumber slices, rice vinegar, sugar, and salt in a bowl. Toss and let stand for 5–10 minutes until lightly softened.
Serve & Portion
Divide the coconut rice evenly into 5 meal prep containers (about 180 g cooked rice each)—slice or portion the chicken thighs over top and spoon over the remaining glaze. Add a serving of pickled cucumber on the side and sprinkle with spring onions and sesame seeds.