Making Spicy Maple Chicken and Coconut Rice is straightforward. Follow these steps:

1. Prepare the Chicken: In a bowl, mix maple syrup, soy sauce, Sriracha, garlic powder, onion powder, smoked paprika, salt, and pepper. Add chicken thighs and marinate for at least 10 minutes.

2. Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine rice, coconut milk, and water. Bring to a boil.

3. Simmer the Rice: Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until rice is fully cooked. Remove from heat and let it sit covered for 5 minutes.

4. Heat the Oil: In a large skillet, heat olive oil over medium heat. Add the marinated chicken thighs, reserving the leftover marinade.

5. Brown the Chicken: Cook for about 6-7 minutes on each side until golden brown and cooked through.

6. Add the Marinade: Pour the reserved marinade into the skillet with the chicken. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.

7. Fluff the Rice: While the chicken finishes cooking, fluff the coconut rice with a fork.

8. Plate Up: Serve the chicken over a bed of coconut rice, drizzling extra sauce over the top for added flavor.

9. Garnish: Top with fresh cilantro and serve with lime wedges for an extra zest.

Following these steps will ensure your Spicy Maple Chicken and Coconut Rice turns out wonderfully every time!