In a medium bowl, whisk together the sweet chili sauce, chicken broth, soy sauce, rice wine vinegar, brown sugar, lime juice, and garlic until the sugar is dissolved. Reserve ½ cup of the mixture to marinate the chicken.

Pour the reserved ½ cup of the mixture over the chicken breasts in a shallow dish, ensuring they are evenly coated. Cover and refrigerate.

Transfer the remaining sauce mixture to a small saucepan over medium-low heat and simmer until reduced and thickened, about 15 minutes.

Heat a 12-inch cast iron skillet over medium-high heat. Add oil and sear the marinated chicken on both sides while spooning some thickened sauce over it until browned and cooked through.

Allow the chicken to rest for 3-5 minutes, then slice each breast at an angle.

In 4 serving bowls, add steamed rice and top each with a sliced chicken breast. Drizzle with remaining thickened sauce and sprinkle with cilantro and peanuts. Serve with lime wedges.