Rinse 1 cup of jasmine rice under cold water until water runs clear. In a medium saucepan, combine the rinsed rice with coconut milk, water, and a pinch of salt. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes. Let sit off heat for another 5 minutes before fluffing.

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

Heat olive oil in a large skillet over medium heat. Add marinated chicken, cook for 4 to 5 minutes on each side, until golden brown and internal temperature reaches 165°F. Stir in remaining marinade and simmer for an additional 2 minutes.

Place coconut rice on plates or bowls, top with Spicy Maple Chicken, drizzle with sticky glaze, and garnish with cilantro, lime wedges, toasted coconut flakes, and green onions.