Creating Spicy Maple Chicken and Coconut Rice is straightforward if you follow these simple steps:

1. Marinate the Chicken: In a bowl, mix maple syrup, soy sauce, sriracha, garlic powder, onion powder, smoked paprika, salt, and pepper. Add the chicken thighs and marinate for at least 15 minutes (or up to 2 hours for deeper flavor).

2. Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear. This helps remove excess starch for fluffier rice.

3. Cook the Rice: In a saucepan, combine the rinsed rice, coconut milk, and water. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.

4. Cook the Chicken: While the rice is cooking, heat a skillet over medium-high heat. Add the marinated chicken thighs to the skillet, cooking for about 5-7 minutes on each side, or until cooked through and caramelized. The internal temperature should reach 165°F (75°C).

5. Rest the Chicken: Once cooked, remove the chicken from the skillet and allow it to rest for a few minutes before slicing.

6. Fluff the Rice: After the rice has cooked, remove it from heat and let it sit covered for an additional 5 minutes. Fluff with a fork before serving.

7. Plate the Dish: Serve a generous portion of coconut rice on each plate. Top with sliced chicken thighs and drizzle any remaining sauce from the skillet over the chicken.

8. Garnish and Serve: Sprinkle fresh cilantro on top for a burst of color and flavor. Serve with lime wedges on the side for an extra zing.