Add jasmine rice, coconut milk, water, salt, and sugar to a pot. Bring to a boil, cover, reduce heat to low, and cook for about 15 minutes or until tender. Let sit covered for 10 minutes, then fluff with a fork.

Pat the chicken thighs dry and season with salt, paprika, garlic powder, and cayenne pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs for about 4–5 minutes per side until deeply browned and caramelized. Remove and set aside.

In the same pan, add pineapple juice, orange juice, soy sauce, brown sugar, garlic, honey, and chili flakes. Bring to a simmer and let reduce slightly for about 5–7 minutes. Stir in the cornstarch slurry and simmer until glossy and thickened. Return the chicken to the pan and spoon the sauce over the chicken until fully coated and sticky.

In a separate skillet, melt the butter over medium heat. Add pineapple chunks and brown sugar and cook until caramelized. Carefully add the Jamaican rum and flambé until the flames die down naturally. Add the pineapple slices or chunks into the sticky chicken sauce and let everything simmer for another few minutes until the chicken is cooked through and glossy.

Plate the coconut rice and top with chopped cilantro. Arrange the sticky pineapple chicken around the rice and spoon extra sauce over everything. Top with the flambéed pineapple and enjoy!