In a large bowl, whisk together maple syrup, soy sauce, sriracha, apple cider vinegar, garlic powder, onion powder, salt, and black pepper. Add the chicken thighs and toss to coat. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.

While the chicken is marinating, rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.

Heat olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and add it to the skillet. Cook for 6-7 minutes on each side, or until the chicken is cooked through and has a nice caramelized exterior. Discard any remaining marinade.

Fluff the coconut rice with a fork and serve it alongside the spicy maple chicken. Garnish with chopped cilantro if desired.