Rinse jasmine rice under cold water until the water runs clear, then combine with coconut milk, water, and a pinch of salt in a saucepan. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes. Let sit covered for 5 minutes, then fluff with a fork.

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

In a skillet, heat olive oil over medium heat. Add marinated chicken, cooking for about 4-5 minutes per side until golden brown. Pour remaining marinade into skillet and let simmer for 2 minutes until thickened.

Serve coconut rice in bowls, top with chicken and sticky glaze, and garnish with cilantro, lime wedges, and optional toasted coconut.