In a medium bowl, whisk together maple syrup, sriracha sauce, soy sauce, olive oil, minced garlic, salt, and black pepper. Cut the chicken thighs into bite-sized pieces, ensuring they soak up all those delicious flavors. Coat the chicken well and cover the bowl. Let it chill in the fridge for at least 30 minutes or, for the best results, up to 12 hours.

Rinse the jasmine rice under running water until it runs clear, then combine it with coconut milk, water, and salt in a saucepan. Bring this mixture to a boil, reduce the heat, cover, and let it simmer for about 15–18 minutes. Once the rice is fluffy, fluff it gently with a fork and set aside.

Heat a grill or skillet on medium-high. Cook the chicken bites for 3–4 minutes on each side, ensuring they are perfectly caramelized and cooked through. Set them aside to rest.

In a medium bowl, toss together diced mango, avocado, red onion, cherry tomatoes, cilantro, lime juice, and a slight pinch of salt.

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

Begin by adding a scoop of coconut rice into each bowl. Top it with the grilled chicken bites, mango avocado salsa, and drizzle on the chili mayo. Garnish with extra cilantro or a wedge of lime.