Preheat your oven to 400°F (200°C) and line a large baking sheet with aluminum foil or parchment paper for easy cleanup. Lightly grease the foil with a bit of oil or cooking spray to prevent sticking.

In a medium bowl, whisk together the sweet chili sauce, soy sauce, honey, lime juice, minced ginger, minced garlic, sesame oil, and Sriracha until smooth and well combined. Reserve about 3 tablespoons of this marinade in a separate small bowl to use as a glaze later.

Place the chicken drumsticks in a large ziplock bag or a shallow dish. Pour the remaining marinade over the chicken, tossing well to ensure each piece is generously coated. For deeper flavor, marinate in the refrigerator for 30 minutes, though you can proceed immediately if short on time.

Arrange the drumsticks in a single layer on the prepared baking sheet, leaving a little space between each piece. Bake in the preheated oven for 25 minutes.

Remove the baking sheet from the oven and carefully turn each drumstick over using tongs. Brush the chicken generously with the reserved 3 tablespoons of marinade.

Return the chicken to the oven and bake for an additional 15 to 20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the skin is sticky and deeply caramelized. For extra charred edges, broil for the final 2-3 minutes while watching closely.

Transfer the drumsticks to a serving platter and let them rest for 5 minutes so the juices redistribute. Garnish with chopped fresh cilantro and a sprinkle of sesame seeds before serving alongside steamed jasmine rice or a crisp cucumber salad.