Preparation

• 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 tweak it for the perfect balance.
• Add 1 teaspoon each of minced garlic and ginger to the marinade, along with salt and pepper to taste. Stir well until combined. Toss the chicken in the marinade, ensuring each piece is well-coated. Let sit for at least 15 minutes, or overnight for richer taste.
• 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, reduce heat to low, cover, and let simmer for about 15 minutes until tender.
• Heat 1 tablespoon of olive oil in a pan over medium heat. Add the marinated chicken, cooking until browned and cooked through, usually about 8-10 minutes. Pour any leftover marinade into the pan to form a glaze and cook until the sauce thickens slightly.
• Fluff the coconut rice with a fork and serve on plates, topped with the glazed spicy maple chicken. Garnish as desired with fresh cilantro, lime wedges, toasted coconut flakes, and sliced green onions.