Rinse the jasmine rice under cold water until the water runs clear. Combine with coconut milk, water, and a pinch of salt in a medium saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes. Let sit for 5 minutes off heat before fluffing.

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

Heat olive oil in a large skillet over medium heat. Add marinated chicken and cook for 4-5 minutes on each side until golden brown and cooked through. Pour remaining marinade into skillet and simmer for 2 minutes.

Scoop coconut rice onto each plate and top with glazed chicken. Garnish with cilantro, lime wedges, toasted coconut flakes, and sliced green onions before serving.