Rinse the jasmine rice under cold water until clear. Combine with coconut milk, water, and a pinch of salt in a saucepan. Bring to a boil, then simmer covered for 15 minutes. Let sit for 5 minutes off heat.

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

Heat olive oil in a skillet. Cook marinated chicken thighs for 4-5 minutes each side until golden. Pour in remaining marinade, simmer for 2 minutes until thickened.

Serve coconut rice in bowls, top with glazed chicken. Garnish with cilantro, lime wedges, and toasted coconut flakes.