Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 1 can of full-fat coconut milk, 1 cup of water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes.

Whisk together 1/4 cup maple syrup, 2 tablespoons sriracha, 2 tablespoons soy sauce, 1 tablespoon apple cider vinegar, 2 minced garlic cloves, and 1 teaspoon minced ginger. Season 1 pound of chicken with salt and pepper, then combine with the marinade and marinate for 10-15 minutes.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the marinated chicken, searing for about 4-5 minutes on each side until golden brown. Pour any remaining marinade over the chicken and simmer for an additional 2 minutes.

Fluff the coconut rice with a fork and spoon it into individual bowls. Place the glazed chicken on top of the rice, drizzle any remaining sauce from the skillet, and garnish with cilantro, lime wedges, toasted coconut flakes, and green onions.