In a large mixing bowl, combine maple syrup, Sriracha, minced garlic, fresh ginger, soy sauce, salt, and pepper to create the marinade. Add the boneless, skinless chicken breasts to the bowl and coat them thoroughly in the mixture. Cover and refrigerate for at least 30 minutes.

While the chicken marinates, rinse the jasmine rice under cold water until the water runs clear. In a medium-sized pot, combine the rinsed rice with coconut milk and water. Bring the mixture to a vigorous boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15-20 minutes or until the liquid is absorbed and the rice is tender.

Heat oil in a large skillet over medium-high heat. Once hot, carefully add the marinated chicken breasts to the skillet, searing them for about 6-7 minutes on each side or until golden brown and cooked through.

After searing, pour the reserved marinade into the skillet with the chicken. Allow it to simmer for an additional 5-7 minutes, stirring occasionally until the sauce thickens slightly.

Once the rice has cooked, remove the pot from heat and let it sit covered for 5 minutes to steam. Fluff the coconut rice gently with a fork.

To serve, place a generous portion of the fluffy coconut rice on each plate, top it with the Spicy Maple Chicken and pour over the thickened sauce from the skillet. Garnish with chopped green onions and lime wedges.