Rinse jasmine rice under cold water until water runs clear. In a saucepan, combine rinsed rice, coconut milk, water, and salt. Bring to boil, cover, and simmer for 15 minutes. Remove from heat, let sit covered for 5 minutes, then fluff with a fork.

Whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, minced garlic, and minced ginger in a bowl. Set aside.

Season chicken with salt and pepper, then coat with marinade. Allow chicken to marinate for 10-15 minutes.

Heat olive oil in skillet over medium heat. Cook marinated chicken for 4-5 minutes on each side until golden brown and cooked through.

Pour remaining marinade into skillet and simmer for 2 minutes until thickened.

Spoon coconut rice into bowls, top with glazed chicken, and garnish with cilantro, lime juice, coconut flakes, and green onions.