Mix the sweet chili sauce and soy sauce in a large ceramic or glass bowl. Add the chicken and toss to coat. Cover with cling wrap, put in the fridge, and marinate for at least 30 minutes but preferably overnight.
Heat your oven to 200C/180C fan forced/390F.
Line a large baking tray with baking paper.
Place the chicken on the prepared tray and pour over any excess marinade.
Cook for 45 minutes, turning every 15 minutes. The chicken is cooked when golden and sticky.
Meanwhile, put the rice, coconut cream, and water in a medium saucepan and bring to the boil over medium heat. Reduce the heat, cover with a lid and simmer for 10 minutes or until nearly all of the liquid has been absorbed. Turn off the heat and leave to sit, covered, for 15 minutes.
Once the rice is cooked, use a fork to mix through the red chili and coriander.
Serve and enjoy!