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

Pour the reserved ½ cup of the sweet chili 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. Simmer until reduced and thickened, about 15 minutes.

Heat a cast iron skillet over medium-high heat, add oil, and then add the marinated chicken, searing it on both sides while occasionally spooning sauce over the meat. Cook until browned and cooked through.

Allow the chicken to rest for 3-5 minutes before slicing it at an angle.

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