Using one piece of foil spray the center of the foil with the nonstick spray.
Using a slotted spoon place 1/3 cup of drained rice on the foil.
Place one-fourth of the chicken pieces on top of the rice.
Season with salt, pepper, and ginger.
Add the vegetables on top of the chicken in the amounts desired.
Add chili flakes if desired, it does make it spicier!
Top with cheddar cheese and mozzarella cheese.
Drizzle ¼ cup of sweet Thai chili sauce over the top of everything.
Bring the long edges of the foil to meet at the center and fold a crease together at the top and then roll the foil down but do not press the foil all the way down onto the food, leave a gap inside the foil for air to circulate around the food.
Fold at each end of the foil rolling towards the center and pressed together well.
Place on a 400-degree grill and cook for 9-10 minutes rotating packet position about halfway through.
Carefully remove hot packets from the grill. Make sure the chicken has reached an internal temperature of 160 degrees. You can cut an X in the top of the foil with scissors and eat it straight out of the foil (watch for steam escapinor transfer to a plate to enjoy.
You can drizzle more sweet sauce over the top if desired.