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 ginger. Season with salt and black pepper to taste. Seal the bag and massage until all ingredients are well combined.

Select your preferred chicken cuts, such as breasts, drumsticks, or thighs. Gently flatten each piece for even cooking. Place the chicken into the marinade bag, ensuring every piece is thoroughly coated.

Seal the bag tightly, removing as much air as possible. Refrigerate for a minimum of 2 hours. For a more robust taste, marinate for up to 24 hours.

Preheat your grill to medium-high heat. For charcoal, allow coals to ash over for about 15-20 minutes.

Place the marinated chicken directly on the preheated grill. Grill each piece for about 3-4 minutes per side, turning once. Baste with reserved marinade and ensure internal temperature reaches 165°F.

Let the chicken rest on a clean plate for about 5 minutes before slicing and serving with seasonal vegetables or your favorite sides.