In a bowl, whisk together maple syrup, sriracha, soy sauce, olive oil, minced garlic, salt, and black pepper. Cut the chicken thighs into bite-sized pieces, coat them well with the marinade, and refrigerate for 30 minutes to 12 hours.

Rinse jasmine rice under cold water. In a pot, combine the rinsed rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15-18 minutes until fluffy.

Preheat the grill or skillet to medium-high heat. Place the marinated chicken bites on the grill and cook for 3-4 minutes per side until caramelized and cooked through.

In a separate bowl, combine diced mango, avocado, finely chopped red onion, halved cherry tomatoes, chopped cilantro, lime juice, and a pinch of salt. Toss gently.

In a small bowl, mix together mayonnaise, sriracha, and lime juice until smooth.

In serving bowls, serve a generous scoop of the creamy coconut rice. Top each bowl with grilled chicken bites and mango avocado salsa, finishing with chili mayo.