Rinse jasmine rice until the water runs clear. Combine rice, coconut milk, water, and salt in a saucepan. Bring to boil, then simmer for 15 minutes.

In a bowl, whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, minced garlic, and grated ginger. Coat chicken with marinade and let it sit for 10–15 minutes.

Heat olive oil in a skillet. Cook marinated chicken for 4–5 minutes on each side until golden and cooked through. Pour remaining marinade into the pan and simmer for 2 minutes.

Scoop coconut rice onto plates and top with glazed chicken. Garnish with cilantro, lime wedges, toasted coconut flakes, and sliced green onions.