Preheat your oven to 400°F (200°C) and line a large baking sheet with aluminum foil or parchment paper for easy cleanup.

In a small bowl, whisk together the Thai sweet chili sauce, soy sauce, fish sauce, sesame oil, grated ginger, minced garlic, and lime juice until well combined.

Pat the chicken drumsticks dry with paper towels to ensure crispy skin, then arrange them on the prepared baking sheet.

Brush the drumsticks with the vegetable oil, then pour half of the sauce mixture over the chicken, tossing to coat evenly.

Bake the chicken in the preheated oven for 25 minutes, then remove the tray carefully.

Brush the drumsticks generously with the remaining sauce mixture and return them to the oven.

Bake for another 15 to 20 minutes, or until the chicken is cooked through with an internal temperature of 165°F (74°C) and the glaze is sticky and caramelized.

Remove from the oven and let the chicken rest for 5 minutes to lock in the juices.

Serve hot, garnished with toasted sesame seeds and chopped fresh cilantro for a burst of color and flavor.