1. Pat the chicken thighs dry with paper towels. Cut the chicken into 1-inch bite-sized pieces. Set aside.

2. In a small bowl, combine the sweet chili sauce, soy sauce, rice vinegar, grated ginger, minced garlic, and sesame oil. Whisk everything together until well combined.

3. Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until browned on all sides and cooked through. Remove the cooked chicken from the skillet and set it aside on a plate.

4. In the same skillet, add the sliced red and yellow bell peppers. Saute for 3-5 minutes until they start to soften but still retain a slight crispness. Add the frozen edamame and cook for another 2 minutes, stirring until heated through.

5. Return the cooked chicken to the skillet with the vegetables. Pour the prepared sweet chili sauce over the chicken and vegetables. Stir well to ensure all the chicken and vegetables are evenly coated in the sauce. Cook for 1-2 minutes, allowing the sauce to heat through and slightly thicken.

6. Divide the cooked rice among four serving bowls. Spoon the sweet chili chicken and vegetable mixture over the rice in each bowl.

7. Garnish each bowl generously with sliced green onions and a sprinkle of sesame seeds. Serve immediately and enjoy your healthy, homemade meal!