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Instructions:
Rinse jasmine rice under cold water until the water runs clear. Combine rice, coconut milk, water, and salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes before fluffing with a fork.
In a bowl, whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, garlic, and ginger. Season chicken with salt and pepper, then toss it in the marinade. Let sit for 10-15 minutes.
Heat olive oil in a skillet over medium heat. Add the marinated chicken, cooking for 4-5 minutes per side until golden and cooked through. Pour in any remaining marinade and let simmer for 2 minutes to coat the chicken in the sauce.
Serve the Spicy Maple Chicken over a bed of coconut rice. Garnish with cilantro, lime wedges, toasted coconut flakes, avocado, bell pepper, carrots, cherry tomatoes, and sliced green onions, if desired.