In a mixing bowl, combine olive oil, sweet chili sauce, soy sauce, honey, grated ginger, minced garlic, and black pepper. Whisk until smooth. Cut the boneless, skinless chicken breasts into cubes and add them to the marinade, tossing to coat evenly. Cover the bowl and let it marinate for at least 15 minutes at room temperature, or refrigerate for up to 24 hours for deeper flavor.

Heat a large skillet over medium-high heat. Once hot, add the marinated chicken cubes to the skillet in a single layer, ensuring they are not overcrowded. Cook for 8-10 minutes, flipping occasionally, until the chicken is cooked through, golden brown, and the edges are slightly caramelized.

While the chicken cooks, create the creamy coconut lime drizzle. In a small bowl, whisk together the coconut milk, fresh lime juice, honey, and a pinch of salt until the mixture is smooth and creamy.

Prepare four serving bowls by dividing your cooked quinoa or rice as a hearty base. Layer the bowls with shredded carrots, red cabbage, chopped cucumber, and fresh cilantro.

Spoon the cooked chicken evenly over each bowl's vegetable and grain layers. Drizzle the creamy coconut lime sauce liberally over the chicken.

For an added crunch, sprinkle chopped peanuts over each bowl if desired. Serve with lime wedges on the side.