Creating Spicy Maple Chicken and Coconut Rice is a straightforward process. Just follow these steps:

1. Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear. Combine the rice and coconut milk in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed.

2. Marinate the Chicken: In a bowl, mix maple syrup, soy sauce, sriracha, minced garlic, ground ginger, salt, and pepper. Add the chicken breasts to the marinade and let them sit for at least 10 minutes. This allows the flavors to penetrate the chicken.

3. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Once hot, add the marinated chicken breasts. Cook them for 5-7 minutes on each side or until they are golden brown and cooked through. The internal temperature should reach 165°F (75°C).

4. Glaze the Chicken: During the last few minutes of cooking, pour any remaining marinade into the skillet. Allow it to simmer, coating the chicken in a delicious glaze.

5. Fluff the Rice: Once the rice is cooked, remove it from heat and let it sit for a few minutes. Fluff the rice with a fork before serving.

6. Plate the Dish: Serve the coconut rice on a plate, topped with the spicy maple chicken. Drizzle additional glaze over the chicken if desired.

7. Garnish: Sprinkle chopped cilantro on top for a fresh touch. Serve with lime wedges on the side for an added burst of flavor.