Mix sweet chili sauce, lime juice, fish sauce, and garlic in a small bowl. Mix well and set aside.

Remove tough ends of Brussels sprouts. Quarter the big ones and halve the smaller ones.

Chop veggies and place them in a big bowl.

Heat oil in a skillet on medium high heat until warm. Spread Brussels sprout and grill them until the edges are slightly charred, 2 to 3 minutes.

Stir a few times. Grind sea salt on top. Turn to medium heat if the skillet gets too hot. Stir and cook until the Brussels sprouts are nicely charred on the edges and tender in texture, 2 to 3 minutes. Transfer sprouts to the salad bowl.

Pour the sauce over the bowl, top with basil, mint, and cilantro. Gently toss to mix well.

Serve immediately.