Rinse basmati rice under cold water until the water runs clear, removing excess starch. In a medium saucepan, combine the rinsed rice with coconut milk, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender.

While the rice simmers, heat vegetable oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper, then add to the hot skillet. Sauté for about 6-7 minutes on each side until golden brown and cooked through.

In the same skillet, reduce heat to medium and add maple syrup and sriracha, whisking until combined. Allow the sauce to simmer for 2-3 minutes until it thickens. Return the sautéed chicken to the skillet, coating each piece with the sauce.

Spoon coconut rice onto plates, top each with spicy maple chicken, ensuring generous amounts of sauce. Garnish with green onions or sesame seeds.