Preheat your oven to 200 ºC (390 ºF).

In a mixing bowl, crush garlic and whisk together soy sauce, sweet chili sauce, rice vinegar, honey, peanut oil, and sesame oil.

Cut chicken thighs into bite-sized pieces, season with salt and pepper, and coat with the sauce mixture.

Arrange chicken on a baking sheet and bake for 20 minutes.

Cook brown rice according to package instructions while chicken bakes.

Chop green cabbage, julienne carrot, and slice spring onion.

Toast sesame seeds in a pan for 2-3 minutes.

Stir-fry edamame beans with a splash of reserved sauce for 3-4 minutes.

Combine cooked rice, cabbage, and remaining sauce in a wok, stir over medium heat.

Broil chicken for an additional 3-5 minutes for a nice char.

Assemble bowls with rice mixture at the bottom, topped with chicken, edamame, carrot, and spring onion.

Drizzle with mayo, finish with lime wedges and sesame seeds.