In a large zip-style bag, combine the sweet chili sauce, low-sodium soy sauce, apple cider vinegar, corn oil, lime juice, minced garlic, and minced fresh ginger. Seal the bag and vigorously massage it to ensure all ingredients are well mixed.

Flatten the boneless skinless chicken breasts for even marination by placing each piece between two sheets of parchment paper and gently pounding them with a meat mallet until they are about 1-inch thick.

Add the flattened chicken breasts into the zip-style bag with the marinade. Seal the bag, removing excess air, and turn it gently to coat the chicken thoroughly in the marinade. Refrigerate for at least 2 hours, ideally up to 24 hours.

Preheat your grill to medium-high heat (around 400°F) or medium heat for charcoal about 15-20 minutes before grilling.

Place the marinated chicken breasts on the grill grates and cook for 3-4 minutes on each side, flipping halfway through. Baste with reserved marinade during the last few minutes of cooking.

Check the internal temperature of the chicken using a meat thermometer, ensuring it reaches at least 165°F for food safety.

Allow the grilled chicken to rest for about 5 minutes before slicing and serving with vegetables or jasmine rice.