In a mixing bowl, whisk together maple syrup, sriracha, soy sauce, olive oil, minced garlic, salt, and pepper until well combined. Cut chicken thighs into bite-sized pieces and coat them with the marinade. Refrigerate for at least 30 minutes or up to 12 hours.

Rinse jasmine rice under cold water until the water runs clear. In a medium saucepan, combine rice, coconut milk, water, and a pinch of salt. Bring to a boil over medium-high heat, reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed. Let sit for 5 minutes before fluffing.

Preheat grill to medium-high heat. Add marinated chicken bites, grilling for 3-4 minutes on each side until caramelized and cooked through (internal temperature of 165°F). Let the chicken rest.

In a bowl, combine diced mango, avocado, red onion, cherry tomatoes, and cilantro. Squeeze in lime juice and mix gently.

In a separate bowl, whisk together mayonnaise, additional sriracha, and lime juice until smooth. Adjust sriracha level to preference.

To assemble, spoon coconut rice into bowls, top with grilled chicken, mango avocado salsa, and drizzle with chili mayo. Garnish with cilantro or lime wedges if desired.