Add chicken thigh chunks, 1 tbsp sesame oil, cornstarch, and a healthy pinch of salt and pepper to a medium bowl then toss until chicken is well coated.
Heat remaining 2 tbsps sesame oil in a large non-stick skillet over medium heat. Once oil is hot, add the chicken pieces then cook until golden and no longer pink, about 8-10 minutes, tossing often to cook all sides.
Meanwhile, make your coconut rice: Combine rice, coconut milk, and water in a small saucepan. Bring mixture to a boil over medium heat. Once boiling, reduce heat to low then cover and cook for about 15 minutes or until rice has absorbed all the liquid. When done, stir in the minced cilantro.
Once the chicken is no longer pink, add in the garlic, corn, red onion, sweet chili garlic sauce, and sriracha to the skillet then toss to mix and let cook until onions are soft and fragrant, about 6-8 minutes.
Serve chicken corn mixture over coconut rice then top with thinly sliced green onions and enjoy!