In a mixing bowl, whisk together maple syrup, Sriracha sauce, minced garlic, ginger, soy sauce, salt, and pepper. Add chicken breasts, ensuring they are fully coated with the marinade. Cover and marinate in the refrigerator for at least 30 minutes.

Rinse jasmine rice under cold water until clear. In a saucepan, combine rice, coconut milk, and water. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes until fluffy.

Heat vegetable oil in a skillet over medium-high heat. Remove chicken from marinade and sear for 6-7 minutes on each side until golden brown and cooked through. Transfer to a plate and keep warm.

In the same skillet, pour the reserved marinade, scraping browned bits. Simmer for 5-7 minutes until thickened to create a glaze.

Once rice absorbs all liquid, remove from heat and let sit covered for 5 minutes. Fluff gently with a fork.

To serve, create a bed of coconut rice on each plate, slice the seared chicken, and arrange on top. Drizzle thickened sauce over the chicken, and garnish with green onions and lime wedges.