Prepare the rice. Add jasmine rice to your rice cooker pot. Rinse the rice under cool water at least three times or until the water runs clear. Place your index finger in the pot so that it is touching the bottom of the pot. Use your middle finger to measure the distance between the bottom of the pot and the top of the rice. Holding that same measurement, add cool water until it comes up to where your middle finger is placed on your index finger. The height of the water should be equal to the height of the rice. Place the pot into the rice cooker and turn on.

Mince the garlic cloves and ginger.

Wash the romaine lettuce and pat well to dry. Shred the romaine lettuce by rolling up and slicing thinly. Dice the red onion and slice the green onions. Set aside.

Heat a large non-stick frying pan or wok with cooking oil over medium heat. Once heated, add in the minced garlic and ginger. Cook for one to two minutes.

Add in the ground chicken. Break apart the ground chicken into little pieces. Cook for seven to eight minutes until completely cooked through. Add in the salt and black pepper, then pour in sweet chili sauce and mix well. Heat for two to three minutes, then turn off the stove and remove from heat. Top the sweet chili chicken with sesame seeds and sliced green onions.

Once your rice is cooked, build your bowls by adding in rice, sweet chili chicken, shredded romaine lettuce, and diced red onion.

Serve immediately.