In a large bowl, combine maple syrup, Sriracha sauce, minced garlic, grated ginger, soy sauce, salt, and pepper. Stir well until blended. Add the chicken breasts, ensuring they are fully coated, cover and let marinate for at least 30 minutes.

Rinse the jasmine rice under cold water until water runs clear. In a medium pot, combine rinsed rice with coconut milk and water. Bring to a boil over medium-high heat, then reduce to low, cover and simmer for 15-20 minutes.

Heat a large skillet over medium-high heat and add cooking oil. Remove chicken from marinade (reserve marinade) and sear in skillet for 6-7 minutes on each side until golden brown and internal temperature reaches 165°F.

Pour the reserved marinade over the seared chicken and reduce heat to low. Let simmer for an additional 5-7 minutes until the sauce thickens slightly.

Remove pot with rice from heat, keep covered for about 5 minutes to steam. Fluff rice with a fork after resting.

Spoon rice onto plates and top with glazed chicken. Garnish with sliced green onions and lime wedges.