Rinse jasmine rice under cold water until the water runs clear, then combine with coconut milk, water, and a pinch of salt in a saucepan. Bring to a boil over medium-high heat, then simmer on low for 15 minutes. Let sit covered for 5 minutes before fluffing.

In a mixing bowl, whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, minced garlic, and ginger. Season chicken with salt and pepper, coat with marinade, and let sit for 10-15 minutes.

Heat olive oil in a skillet over medium heat. Add marinated chicken and cook for 4-5 minutes on each side until golden brown and cooked through, reaching 165°F internally. Simmer leftover marinade for 2 minutes.

Serve coconut rice on plates, place the Spicy Maple Chicken on top, drizzle with sauce and garnish with fresh cilantro and lime wedges. Add optional toasted coconut flakes and sliced green onions if desired.