Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, ½ cup coconut milk, 1 cup water, and a pinch of salt. Bring to a boil over medium heat, then reduce to low heat, cover, and simmer for 15 minutes. Let it sit covered for an additional 5 minutes before fluffing with a fork.

In a mixing bowl, whisk together 3 tablespoons of maple syrup, 2 tablespoons of sriracha, 1 tablespoon of soy sauce, 1 tablespoon of apple cider vinegar, ½ teaspoon minced garlic, and 1 teaspoon minced ginger. Season 1 pound of chicken with salt and pepper, then coat each piece in the marinade. Allow to marinate for about 10–15 minutes.

Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the marinated chicken pieces, cooking for about 4–5 minutes on each side until golden brown and fully cooked. Pour the remaining marinade into the skillet and simmer for 2 minutes until it thickens.

To serve, spoon coconut rice onto each plate, place glazed chicken on top, and garnish with cilantro, lime wedges, and any optional toppings.