Cook the rice according to the package directions. Keep it warm while preparing the chicken, salsa, and sauce.

In a large bowl, whisk together the sweet chili sauce, soy sauce, honey, garlic, ginger, and sesame oil.

Add the chicken and turn until evenly coated. Cover and refrigerate for at least 30 minutes.

To make the mango salsa, combine the mangoes, red onion, red bell pepper, jalapeño, cilantro, garlic, lime or lemon juice, olive oil, salt, and pepper. Stir gently and refrigerate until serving.

To make the creamy sweet chili sauce, whisk together the mayonnaise, sour cream or Greek yogurt, sweet chili sauce, rice vinegar, sriracha, and salt.

Transfer a small amount of the creamy sauce to a separate bowl for brushing onto the chicken. Refrigerate the remaining sauce until serving.

Leave the chicken breasts whole, pound them to an even thickness, or cut the chicken into evenly sized cubes and thread them onto skewers.

Preheat the grill to medium heat. Grill whole chicken breasts for about 6 to 8 minutes per side, depending on thickness. Grill chicken kabobs for about 10 to 15 minutes, turning every few minutes.

During the final 2 to 3 minutes of grilling, brush the chicken lightly with the reserved creamy sweet chili sauce. Turn and brush the other side, watching carefully so the sauce does not burn.

Cook until the chicken reaches an internal temperature of 165°F. Let whole chicken breasts rest for 5 minutes before slicing.

Divide the warm rice among six bowls. Top with grilled chicken and a generous scoop of mango salsa.

Drizzle with the remaining creamy sweet chili sauce. Garnish with cilantro, sliced jalapeños, and lime or lemon wedges, if desired.