Preheat your oven to 375°F (190°C) and whisk together maple syrup, soy sauce, sriracha, minced garlic, and chili flakes in a mixing bowl for the marinade.

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

Transfer seared chicken to a baking dish and pour the marinade over the top, ensuring even coating.

Bake chicken in the oven for 20-25 minutes until cooked through and caramelized.

While chicken bakes, combine jasmine rice, coconut milk, broth, and salt in a saucepan and boil, then reduce heat and simmer for 18-20 minutes.

After baking, let chicken rest for a few minutes, then drizzle with pan sauce.

Fluff coconut rice with a fork and serve alongside chicken, garnished with cilantro and lime wedges.