In a large bowl, combine maple syrup, Sriracha sauce, minced garlic, ginger, soy sauce, salt, and pepper. Mix well until combined, then add the chicken breasts, ensuring they are fully coated in the marinade. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for 30 minutes.

While the chicken marinates, rinse 1 cup of jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 1 cup of coconut milk and 1 cup of water. Bring to a boil, then reduce heat to low, cover, and let it simmer for about 15-20 minutes, until the liquid is fully absorbed.

Heat a large skillet over medium-high heat and add a drizzle of oil. Remove the marinated chicken, letting excess marinade drip off, and sear in the skillet for 6-7 minutes on each side until golden brown and cooked through; the internal temperature should reach 165°F.

Pour the reserved marinade into the skillet with the chicken. Lower heat and let the sauce simmer alongside the chicken for about 5-7 minutes, stirring occasionally to thicken and enhance the flavor.

After the rice has absorbed all the liquid, remove it from heat and let it sit covered for an additional 5 minutes. Fluff gently with a fork to ensure it remains light and separated.

To serve, spoon the coconut rice onto plates, place the glazed chicken on top, drizzle remaining sauce over chicken, and finish with garnished green onions and lime wedges.