In a medium saucepan, combine the jasmine rice, water, coconut milk, and salt. Bring to a gentle boil, stir once, then cover and reduce the heat to low. Let it simmer for 15 minutes, then remove from heat and let it sit (still covered) for another 10 minutes. Fluff with a fork before serving.

In a small bowl, whisk together the maple syrup, soy sauce, sriracha, garlic powder, and smoked paprika. Taste and adjust the spice level to your preference.

Heat the olive oil in a large skillet over medium heat. Add the chicken thighs and sear for 4–5 minutes per side until golden brown and cooked through (internal temp should reach 165°F or 74°C).

Pour the spicy maple sauce over the chicken in the skillet. Let it bubble and thicken for 2–3 minutes, turning the chicken to coat thoroughly in the sticky glaze. The sauce will slightly caramelize and cling beautifully to the meat.

Spoon the coconut rice onto plates, top with the glazed chicken, and drizzle with any remaining sauce from the pan. Garnish with chopped cilantro and a squeeze of lime if desired.