In a mixing bowl, whisk together the maple syrup, Sriracha sauce, minced garlic, fresh ginger, soy sauce, salt, and pepper. Add the chicken and coat evenly. Cover and marinate in the fridge for at least 30 minutes.

While the chicken marinates, rinse the jasmine rice under cold water until clear. In a pot, combine rice, coconut milk, and water. Bring to a boil, reduce to low heat, cover, and simmer for 15-20 minutes until liquid is absorbed.

In a skillet, heat oil over medium-high heat. Remove chicken from marinade, reserving the marinade, and sear chicken for 6-7 minutes each side until golden brown and cooked through. Keep warm.

In the same skillet, pour reserved marinade, scraping browned bits, and simmer for 5-7 minutes until slightly thickened.

Remove cooked rice from heat, keep covered for an additional 5 minutes, then fluff with a fork.

Plate coconut rice and top with chicken. Drizzle thickened marinade over the chicken and garnish with green onions and lime wedges.