Rinse the jasmine rice under cold water until the water runs clear. Combine the rinsed rice, coconut milk, water, and a pinch of salt in a medium saucepan. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for an additional 5 minutes.

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

Heat olive oil in a large skillet over medium heat. Add the marinated chicken, sautéing for 4-5 minutes on each side until golden brown and cooked through. Pour the remaining marinade into the pan and let it simmer for another 2 minutes for a sticky glaze.

To assemble, spoon coconut rice into bowls, place glazed chicken on top, and garnish with cilantro, lime wedges, and coconut flakes if desired. Enjoy!