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

In a bowl, whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, garlic, and ginger. Season chicken with salt and pepper, add to marinade, and let it marinate for 10-15 minutes.

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

Serve coconut rice in a bowl, top with glazed chicken, and garnish with cilantro, lime juice, coconut flakes, and green onions if desired.