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

In a mixing bowl, whisk together 3 tablespoons of maple syrup, 2 tablespoons of sriracha, 1 tablespoon of soy sauce, 1 tablespoon of apple cider vinegar, 1 teaspoon each of minced garlic and ginger, and salt and pepper to taste. Cut 1 pound of chicken into bite-sized pieces, add to the marinade, and toss to coat. Marinate for 10-15 minutes.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the marinated chicken in a single layer and cook for 4-5 minutes until golden brown. Flip and cook another 4-5 minutes. Pour the remaining marinade into the skillet and let it simmer with the chicken for an additional 2 minutes until the sauce thickens.

Spoon a generous portion of the coconut rice into each bowl, top with the spicy maple chicken, and garnish with cilantro, lime wedges, toasted coconut flakes, and sliced green onions.