1. Combine 1/2 cup sweet chili sauce with cilantro, fish sauce, and ginger in a large food storage bag.
2. Add the chicken thighs, seal the bag, and toss to coat. Let marinade for 30 minutes at room temperature or up to 12 hours in the refrigerator, turning the bag over occasionally.
3. Prepare the grill for direct heat and preheat to medium-high
4. Remove the chickens from the food storage bag, pat the chicken dry, and discard the marinade.
5. Brush the grill grates with oil and grill the chicken with the lid closed for 5 minutes.
6. Flip and grill for another 5 minutes or until no longer pink inside brushing with the remaining sweet chili sauce every minute.
Let sit for 5 minutes before serving.