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

Rinse jasmine rice under cold water in a fine mesh strainer until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, and an equal amount of water. Bring this mixture to a boil, then reduce to low, cover, and simmer for about 15-20 minutes.

Heat a large skillet over medium-high heat and add a tablespoon of cooking oil. Remove the chicken from the marinade and sear the chicken breasts in the hot oil for 6-7 minutes on each side.

Once the chicken is cooked through, pour the reserved marinade into the skillet over the chicken. Allow it to simmer on low heat for 5-7 minutes.

After the rice is cooked, remove it from heat and let it sit covered for about 5 minutes. Then, fluff the rice with a fork.

To plate, scoop a portion of the coconut rice onto each plate, then place a chicken breast on top. Drizzle any remaining sauce over the chicken and garnish with sliced green onions and lime wedges.