In a large mixing bowl, combine chicken breast, maple syrup, sriracha sauce, soy sauce, minced garlic, salt, black pepper, and vegetable oil. Stir well and marinate for at least 30 minutes.

Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking.

Thread the marinated chicken onto skewers or place directly on the grill. Cook for about 3-4 minutes per side.

To make the coconut rice, rinse jasmine rice until the water runs clear. Combine with coconut milk, water, and a pinch of salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.

In a mixing bowl, add diced mango, diced avocado, red onion, cilantro, and lime juice. Toss gently with salt.

Whisk together mayonnaise, lime juice, and additional sriracha in a small bowl.

Serve by dividing coconut rice in bowls, topped with grilled chicken, mango avocado salsa, and chili mayo.