Rinse the jasmine rice under cold running water until the water runs clear. Combine the rinsed rice with coconut milk, water, and a pinch of salt in a medium saucepan. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes.

Whisk together the maple syrup, sriracha, soy sauce, apple cider vinegar, minced garlic, and ginger in a bowl. Season chicken with salt and pepper, add to the marinade, and let sit for 10-15 minutes.

Heat olive oil in a large skillet. Add the marinated chicken and cook for 4-5 minutes per side until golden and cooked through. Pour in the remaining marinade and simmer for 2 minutes.

After cooking, fluff the rice with a fork and let it sit covered for 5 minutes.

To serve, place coconut rice on each plate, top with glazed chicken and drizzle with thickened marinade.

Garnish with cilantro, lime juice, toasted coconut flakes, and sliced green onions before serving.