Instructions

• Start by preparing the chicken. Cut 1 lb of chicken breast or thighs into bite-sized pieces, ensuring even cooking. In a bowl, mix together 3 tablespoon of maple syrup, 2 tablespoon of sriracha, 1 tablespoon of soy sauce, and 1 tablespoon of apple cider vinegar. Taste and adjust for sweetness and spice.
• Add 1 teaspoon each of minced garlic and ginger to the marinade, along with salt and pepper. Stir until combined. Toss the chicken pieces in the marinade and let sit for at least 15 minutes (or overnight for richer flavor).
• While the chicken marinates, prepare the coconut rice. Combine 1 cup of jasmine rice, 1 cup of coconut milk, 1 cup of water, and a pinch of salt in a pot. Bring to a boil, then reduce heat and let simmer for 15 minutes.
• Heat 1 tablespoon of olive oil in a pan over medium heat. Add the marinated chicken, cooking until browned and cooked through, about 8-10 minutes. Pour leftover marinade into the pan to form a glaze, cooking until it thickens and coats the chicken.
• Fluff the coconut rice with a fork and serve it on plates, topped with the glazed spicy maple chicken. Garnish with fresh cilantro, lime wedges, toasted coconut flakes, and green onions.