Preheat the oven to 375°F (190°C).

Mix the marinade by whisking together maple syrup, soy sauce, sriracha, minced garlic, and chili flakes in a small bowl until fully combined.

Season the chicken breasts generously with salt and pepper. Heat olive oil in a skillet over medium-high heat, then sear the chicken for 2-3 minutes on each side until golden brown.

Transfer the seared chicken to a baking dish and pour the marinade over it, ensuring each piece is well-coated.

Bake for 20-25 minutes or until the chicken is cooked through, reaching an internal temperature of 165°F (74°C).

Prepare the coconut rice by combining jasmine rice, coconut milk, chicken broth, and a pinch of salt in a saucepan. Bring to a boil, then reduce to low heat, cover, and simmer for 18-20 minutes until the rice is fluffy.

Let the chicken rest for a few minutes once out of the oven.

Fluff the coconut rice with a fork before serving. Plate the rice with the chicken on top, drizzle remaining sauce over everything, and garnish with fresh cilantro and lime wedges.