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

Let the rice sit covered for 5 minutes after cooking before fluffing.

Whisk maple syrup, sriracha, soy sauce, apple cider vinegar, garlic, and ginger in a bowl.

Season chicken with salt and pepper, then marinate for at least 10-15 minutes.

Heat olive oil in a skillet over medium heat. Add marinated chicken, cooking for 4-5 minutes per side until golden brown.

Pour remaining marinade into the pan and allow to simmer for 2 minutes.

Serve coconut rice in bowls or plates, top with sliced chicken.

Garnish with cilantro, lime wedges, toasted coconut flakes, and sliced green onions.