In a large bowl, whisk together maple syrup, soy sauce, sriracha, garlic powder, onion powder, and black pepper. Add the chicken thighs and coat them well in the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

While the chicken is marinating, rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil over medium-high heat.

Once boiling, 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 an additional 5 minutes.

Heat olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade (discard any leftover marinade) and add the chicken to the skillet. Cook for about 6-7 minutes on each side, or until the chicken is cooked through and has a nice caramelization.

Fluff the coconut rice with a fork and serve it on plates. Top with the spicy maple chicken and garnish with chopped cilantro. Serve with lime wedges on the side.