Place the trimmed chicken in a large ziplock bag or a non-metal dish.

In a bowl, whisk together the oil, soy sauce, rice vinegar, sweet chili sauce, and salt. Stir in the garlic and ginger. Pour the marinade over the chicken and toss to coat. If in a ziplock bag, seal and massage to coat thoroughly. Marinate for at least 1 hour and up to 8 hours.

Preheat the grill to medium-high heat (about 400 degrees F) and generously oil the grill.

Place the chicken on the grill, topside down, and close the lid. Cook for 5 minutes, then flip. Cook until the internal temperature reaches 165 degrees F, about 4 more minutes.

Brush the top of the chicken with most of the glaze. Cook for 1 minute. Remove the chicken from the grill and brush with any remaining glaze.

In a small bowl, stir together sweet chili sauce and rice vinegar for the glaze. Set aside.