Rinse jasmine rice under cold water until clear, then combine rice, coconut milk, water, and a pinch of salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Let it sit covered for 5 minutes and fluff with a fork.

In a large bowl, whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, minced garlic, and grated ginger. Season chicken with salt and pepper, then immerse in the marinade for 10-15 minutes.

Heat olive oil in a skillet over medium heat. Cook marinated chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F (75°C). Pour remaining marinade over and simmer for 2 minutes.

Serve coconut rice in bowls, top with sliced chicken and drizzle with glaze. Garnish with cilantro, lime wedges, toasted coconut flakes, and green onions.