Rinse jasmine rice under cold water until clear. Combine with coconut milk, water, and salt in a saucepan. Bring to boil, then simmer for 15 minutes. Let sit for 5 minutes.

Whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, garlic, and ginger in a bowl. Season chicken with salt and pepper, coat with marinade, and marinate for 10-15 minutes.

Heat olive oil in a skillet over medium heat. Add marinated chicken and cook for about 4-5 minutes on each side until golden brown and cooked through. Pour remaining marinade over chicken and simmer for 2 minutes.

Serve glazed chicken over coconut rice, garnished with cilantro, lime wedges, and optional toppings.