Preheat your oven to 375°F (190°C).

Whisk together pure maple syrup, soy sauce, sriracha, minced garlic, and chili flakes to create a marinade.

Season chicken breasts with salt and pepper, sear in olive oil for 2-3 minutes on each side until golden brown.

Transfer seared chicken to a baking dish and pour the marinade over it.

Bake for 20-25 minutes until chicken reaches an internal temperature of 165°F (74°C).

In a saucepan, combine jasmine rice, coconut milk, chicken broth, and salt, bring to a gentle boil.

Reduce heat, cover, and simmer rice for 18-20 minutes until fluffy.

Let the chicken rest for a few minutes, then slice and drizzle with pan sauce.

Fluff the coconut rice with a fork and serve alongside the chicken.

Garnish with cilantro and lime wedges before serving.