Rinse 1 cup of jasmine rice under cold water until clear. In a medium saucepan, combine the rice, ½ cup coconut milk, 1 cup water, and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat, let sit for 5 minutes, then fluff with a fork.

Prepare the marinade by whisking together 3 tbsp maple syrup, 2 tbsp sriracha, 1 tbsp soy sauce, 1 tbsp apple cider vinegar, ½ tsp minced garlic, and 1 tsp minced ginger in a bowl. Season chicken with salt and pepper, coat with marinade, and allow to marinate for 10-15 minutes.

Heat 1 tbsp olive oil in a large skillet over medium heat. Add marinated chicken and cook for about 4-5 minutes on each side until golden brown and fully cooked, reaching an internal temperature of 165°F. Add remaining marinade and simmer for 2 minutes to thicken the sauce.

To serve, spoon coconut rice onto plates, top with chicken, and drizzle some sauce over the chicken. Garnish with cilantro, lime wedges, toasted coconut flakes, and sliced green onions.