In a large bowl, whisk together the maple syrup, soy sauce, sriracha, rice vinegar, garlic, and ginger. Add the chicken thighs and marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.

In a medium saucepan, combine the jasmine rice, coconut milk, water, and salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.

While the rice is resting, heat the vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and cook the chicken in the skillet for about 5-7 minutes on each side, or until fully cooked and golden brown.

Pour the reserved marinade into the skillet with the chicken and bring to a simmer. Cook for an additional 3-5 minutes, allowing the sauce to thicken slightly.

Fluff the coconut rice with a fork and serve it on plates. Top with the spicy maple chicken and drizzle with the thickened sauce. Garnish with chopped green onions and cilantro.