In a medium saucepan, combine jasmine rice, coconut milk, water, and salt.

Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is cooked.

Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and stir in lime juice.

In a large skillet, heat olive oil over medium-high heat.

Season chicken thighs with salt and pepper, then add to the skillet. Cook for 5-7 minutes per side until browned and cooked through.

In a bowl, mix maple syrup, soy sauce, sriracha, garlic, and ginger.

Pour the sauce over the chicken in the skillet and cook for an additional 5 minutes, allowing the sauce to thicken.

Serve the spicy maple chicken over the coconut rice, garnished with chopped cilantro.