Rinse jasmine rice under cold water until the water runs clear. Combine rice, coconut milk, water, and a pinch of salt in a saucepan. Bring to a boil, reduce to low, cover, and simmer for 15 minutes. Fluff and let sit off heat for 5 minutes.

In a bowl, whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, garlic, and ginger. Pat chicken dry, season with salt and pepper, and coat with marinade. Let marinate for 10-15 minutes.

Heat olive oil in a skillet over medium heat. Cook marinated chicken for 4-5 minutes on each side until golden brown and cooked through (internal temp of 165°F). Pour remaining marinade into the skillet, simmer for 2 minutes to thicken.

Serve by placing coconut rice in a bowl, topping with glazed chicken and drizzled sauce. Garnish with cilantro, lime juice, coconut flakes, and green onions.