Rinse rice under cold water until clear. Combine rice, coconut milk, water, and salt in a saucepan. Bring to boil, then reduce to low, cover, and simmer for 15 minutes. Let sit covered for 5 minutes.

Whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, garlic, and ginger in a bowl. Season chicken with salt and pepper, toss in marinade, and let marinate for 10-15 minutes.

Heat olive oil in a skillet over medium heat. Cook marinated chicken for 4-5 minutes on each side until golden brown. Pour remaining marinade into the skillet and simmer for 2 minutes.

Fluff coconut rice and spoon into bowls. Top with glazed chicken. Garnish with green onions, cilantro, lime wedges, and toasted coconut flakes if desired.