Rinse 1 cup of jasmine rice under cold water until it runs clear. In a medium saucepan, combine the rinsed rice with 1 can of coconut milk, 1 cup of water, and a pinch of salt. Bring to a boil over high heat, then reduce to low and cover. Let it simmer for 15 minutes.

While the rice cooks, prepare the marinade. In a bowl, whisk together 1/4 cup of maple syrup, 1 tablespoon of sriracha, 2 tablespoons of soy sauce, 1 tablespoon of apple cider vinegar, 2 minced garlic cloves, and 1 tablespoon of minced ginger. Season the chicken with salt and pepper, then coat well with the marinade and let it marinate for 10-15 minutes.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the marinated chicken and cook for 4-5 minutes on each side until golden and cooked through to 165°F. Pour the remaining marinade into the skillet and simmer for 2 minutes to thicken.

Serve a scoop of coconut rice in a bowl, top with the glazed chicken, and garnish with cilantro, lime juice, toasted coconut flakes, and green onions.