Rinse the jasmine rice in a fine sieve under cold water until it runs clear.

In a medium saucepan, combine rinsed rice, coconut milk, water, and a pinch of salt.

Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for 15 minutes.

Turn off the heat and let it sit covered for an additional 5 minutes. Fluff the rice with a fork before serving.

In a medium bowl, combine maple syrup, sriracha, soy sauce, apple cider vinegar, garlic, and ginger.

Season chicken pieces with salt and pepper, then toss them in the marinade until well coated.

Let the chicken marinate for about 10 to 15 minutes.

In a large skillet, heat the olive oil over medium heat.

Add the marinated chicken, cooking for about 4–5 minutes on each side until golden and cooked through.

Pour any leftover marinade into the skillet and let it simmer for 2 minutes to create a sticky glaze.

Serve chicken over a bed of coconut rice topped with fresh cilantro, a squeeze of lime, and a sprinkle of toasted coconut flakes and sliced green onions.