Creating the Sweet Chili Chicken Bowl with Coconut Lime Drizzle is straightforward if you follow these simple steps:

1. Marinate the Chicken: In a bowl, combine sweet chili sauce, soy sauce, and minced garlic. Add the chicken breasts and let them marinate for at least 20 minutes.
2. Preheat the Oven: Preheat your oven to 375°F (190°C).
3. Prepare Vegetables: While the chicken marinates, slice the bell peppers and zucchini. Set aside.
4. Bake the Chicken: Place the marinated chicken on a baking sheet. Bake in the preheated oven for 25-30 minutes or until fully cooked and the internal temperature reaches 165°F (75°C).
5. Sauté the Vegetables: In a skillet, add a drizzle of oil over medium heat. Add the sliced bell peppers, zucchini, and shredded carrots. Sauté for about 5-7 minutes until the vegetables are tender.
6. Cook the Rice: If not already prepared, cook the brown rice according to package instructions while the chicken bakes and the vegetables sauté.
7. Make the Coconut Lime Drizzle: In a small bowl, combine coconut milk, lime juice, honey, salt, and black pepper. Mix well and set aside.
8. Shred the Chicken: Once cooked, remove the chicken from the oven and let it rest for a few minutes. Then, shred or slice the chicken into bite-sized pieces.
9. Assemble the Bowl: In a serving bowl, add a base of cooked brown rice. Top with sautéed vegetables and pieces of shredded chicken.
10. Drizzle and Garnish: Pour the coconut lime drizzle over the top and garnish with chopped green onions and cilantro.

Follow these steps to create a dish bursting with flavor and freshness!