Rinse 1 cup of jasmine rice under cold water until it runs clear. In a saucepan, combine the rinsed rice with 1 can of coconut milk, 1 cup of water, and a pinch of salt. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer for 15 minutes. Let rest for 5 minutes before fluffing with a fork.

In a mixing bowl, whisk together 1/4 cup of maple syrup, 2 tablespoons of sriracha, 2 tablespoons of soy sauce, 1 tablespoon of apple cider vinegar, 2 cloves of minced garlic, and 1 tablespoon of minced ginger. Season chicken with salt and pepper, then pour marinade over it and let sit for 10-15 minutes.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add marinated chicken without overcrowding. Cook for 4-5 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Pour remaining marinade into skillet and simmer for 2 minutes.

To serve, scoop coconut rice onto plates. Top with spicy maple chicken and drizzle with any remaining glaze. Garnish with chopped cilantro and lime wedges, toasted coconut flakes, and sliced green onions.