Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine rinsed rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Let sit covered for another 5 minutes.

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

Heat olive oil in a skillet over medium heat. Add marinated chicken pieces and cook for about 4-5 minutes per side until golden brown. Pour in remaining marinade during the last 2 minutes of cooking.

Fluff the coconut rice and divide into serving bowls. Top rice with chicken and spoon extra glaze over the top. Garnish with cilantro, lime, coconut flakes, and green onions.