Combine chicken thighs, sweet chilli sauce, and soy sauce in a bowl. Set aside to marinade for at least 30 minutes.

Heat canola oil in a wok or large saucepan over high heat. Brown the onion, stirring occasionally. Approx. 2 mins.

Add chicken and the marinade. Allow to caramalise for approx. 10 mins. Avoid stirring too often (no more than 2-3 times).

Once the sauce has thickened, add broccoli and carrots. Stir through to ensure vegetables are nicely coated with the sauce. Approx 2-3 mins.

Add mushrooms and lime leaves. Stir through for approx. 2 mins.

Toss through the garlic and ginger powder, then pour in coconut milk and give it a quick stir. Reduce heat to low. Finally add the chopped chillies and fish sauce, and give it one last stir. Allow to simmer for 10 mins.

Add lime juice before serving.