Begin by rinsing the jasmine rice under cold water until clear. In a saucepan, combine the rinsed rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes.

While the rice is cooking, cut chicken into uniform pieces. In a bowl, whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, minced garlic, and minced ginger. Season chicken with salt and pepper, then add to marinade and sit for 10-15 minutes.

Heat olive oil in a skillet over medium heat. Add marinated chicken pieces and cook for 4-5 minutes on each side until golden brown and cooked through. Pour in remaining marinade and simmer for 2 minutes.

To serve, spoon coconut rice into bowls, topped with Spicy Maple Chicken. Garnish with cilantro, lime wedges, toasted coconut flakes, and green onions.