Prepare the Sauce: In a mixing bowl, whisk together maple syrup, sriracha, soy sauce or tamari, apple cider vinegar, minced garlic, and ginger until well combined.

Cook the Coconut Rice: In a medium saucepan, combine jasmine rice, coconut milk, water, and a pinch of salt. Bring to a gentle boil, reduce the heat to low, cover, and let it simmer for 12-15 minutes.

Prepare the Chicken: Pat the chicken breasts dry with a paper towel, then season both sides generously with salt and black pepper.

Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes, turn and cook for another 2-3 minutes until nearly cooked through.

Add the Sauce: Pour the maple-sriracha sauce over the chicken in the skillet and simmer for 2-4 minutes until the glaze thickens.

Final Touches: Adjust the seasoning of the glaze as desired to customize the flavor.

Fluff the Rice: Let the coconut rice sit covered for 10 minutes, then fluff with a fork.

Serve and Garnish: Serve the coconut rice topped with the glazed chicken and garnish with cilantro, lime wedges, coconut flakes, and green onions.