In a large bowl, whisk together maple syrup, soy sauce, sriracha, olive oil, garlic powder, onion powder, salt, black pepper, and smoked paprika. Add the chicken thighs, ensuring they are well-coated in the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

While the chicken is marinating, rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff with a fork before serving.

Preheat your grill or a large skillet over medium-high heat. Remove the chicken from the marinade, letting any excess drip off. Cook the chicken for about 6-7 minutes per side, or until fully cooked and internal temperature reaches 165°F.

Serve the spicy maple chicken over a bed of coconut rice and garnish with chopped cilantro.