In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken pieces and season with garlic powder, onion powder, salt, and black pepper. Cook until the chicken is browned and cooked through, about 6-8 minutes.

Add the sweet chili sauce and soy sauce to the skillet, stirring to coat the chicken evenly. Let it simmer for 2-3 minutes until the sauce thickens slightly.

In a separate pot, steam the broccoli florets and sliced red bell pepper for about 5 minutes until tender but still crisp.

In a small bowl, whisk together the coconut milk, lime juice, and lime zest to create the drizzle.

To assemble the bowls, divide the cooked jasmine rice among serving bowls. Top with the sweet chili chicken, steamed vegetables, and drizzle with the coconut lime sauce.

Garnish with fresh cilantro before serving.