Preparation Steps

• In a large bowl, combine maple syrup, soy sauce, sriracha, garlic powder, ginger, and salt. Add the chicken thighs, ensuring they are well coated. Cover and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
• Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, and water. Bring to a boil over medium heat.
• Once boiling, reduce heat to low, cover, and simmer for about 15-20 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
• In a large skillet, heat olive oil over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and add it to the skillet. Cook for 6-7 minutes on each side until browned and cooked through.
• Pour the reserved marinade into the skillet with the chicken, reduce heat, and let it simmer for an additional 5 minutes until the sauce thickens slightly.
• After the rice has rested, fluff it with a fork, and season with salt to taste if needed.
• On a plate, create a bed of coconut rice, top it with the spicy maple chicken, and drizzle with extra sauce. Garnish with chopped cilantro and serve with lime wedges.