Preheat the oven to 200°C. Sprinkle the chicken with salt and pepper. Heat the oil in an oven proof skillet and cook the chicken for a couple of minutes on either side. Remove and place on a plate.
Whisk together the sweet chilli sauce, rice vinegar, coconut milk, brown sugar, garlic, peanut butter, ginger, lime juice and soy sauce. Pour the sauce into the skillet. Bring to the boil and then simmer for a minute then return the chicken to the skillet and coat with the sauce. Place in the oven and cook for 10-15 minutes until the chicken is cooked through.
While the chicken is cooking make the slaw by mixing together all the ingredients and tossing throughly. Serve the chicken and slaw with sticky rice.