In a mixing bowl, combine maple syrup, Sriracha, minced garlic, minced ginger, soy sauce, salt, and pepper until well blended. Add the chicken breasts and let marinate in the refrigerator for at least 30 minutes.

While the chicken is marinating, rinse the jasmine rice under cold water until it runs clear. In a medium pot, combine rinsed rice, coconut milk, and equal amount of water. Bring to a boil, then reduce heat, cover, and simmer for about 15-20 minutes.

Heat a tablespoon of oil in a large skillet over medium-high heat. Remove marinated chicken from the bowl, shake off excess, and sear for about 6-7 minutes on each side until golden brown and cooked through.

Pour remaining marinade into the skillet, allowing it to simmer on medium heat for about 5-7 minutes until it thickens. This creates a sticky glaze on the chicken.

Once rice is cooked, remove from heat and let sit covered for an additional 5 minutes. Fluff the rice with a fork to combine the coconut milk evenly.

To serve, spoon coconut rice onto each plate, arrange glazed Spicy Maple Chicken on top, and garnish with green onions and lime wedges.