Rinse jasmine rice under cold water until clear. Combine rice, coconut milk, water, and salt in a saucepan. Bring to boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes before fluffing.

In a bowl, whisk maple syrup, sriracha, soy sauce, vinegar, garlic, and ginger. Season chicken with salt and pepper, then toss in marinade. Marinate for 10-15 minutes.

Heat olive oil in a skillet. Add marinated chicken and cook for 4-5 minutes per side until golden and cooked through. Pour remaining marinade into skillet and simmer for 2 minutes.

To serve, place coconut rice in bowls, top with glazed chicken, and garnish with cilantro, lime wedges, and other toppings.