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

In a bowl, whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, garlic, and ginger. Season chicken with salt and pepper, toss with marinade, and let sit for 10–15 minutes.

Heat olive oil in a skillet over medium heat. Add marinated chicken and cook 4–5 minutes per side or until golden and fully cooked. Add remaining marinade to the pan and simmer for 2 minutes to create a sticky glaze.

Serve chicken over coconut rice and top with desired garnishes like avocado, lime, or cilantro.