Begin by combining pure maple syrup and your choice of chili flakes or Sriracha in a bowl. Add the chicken breasts, ensuring each piece is fully coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.

While the chicken marinates, rinse 1 cup of jasmine or basmati rice under cold water until it runs clear. In a medium saucepan, combine the rinsed rice with 1 can of full-fat coconut milk and a pinch of salt. Bring it to a gentle boil over medium heat, then reduce to low and cover. Cook for about 15-20 minutes, or until the rice is tender and the liquid is absorbed, stirring occasionally.

Once the chicken has marinated, heat a large skillet over medium-high heat. Add a drizzle of oil to the pan, then carefully place the marinated chicken breasts in the skillet. Cook for about 8-10 minutes, turning occasionally until the chicken is golden brown on the outside and reaches an internal temperature of 165°F.

After the chicken is cooked, fluff the coconut rice with a fork. Spoon the rice onto plates, and top with slices of the cooked Spicy Maple Chicken. Sprinkle with chopped cilantro and a hint of lime zest.