Rinse jasmine rice under cold water until water runs clear. In a medium saucepan, combine rice, coconut milk, water, salt, sugar, and bay leaf.

Bring coconut rice mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender.

While rice cooks, pat chicken thighs dry and season with salt and pepper on both sides.

In a small bowl, whisk together maple syrup, soy sauce, rice vinegar, sriracha, garlic powder, ginger, cayenne, and paprika to create the glaze.

Heat vegetable oil in a large skillet over medium-high heat. Add seasoned chicken thighs and cook for 5-6 minutes until golden brown.

Flip chicken and cook for an additional 4-5 minutes until second side is golden and chicken is nearly cooked through.

Reduce heat to medium-low and pour the maple glaze over the chicken, turning pieces to coat evenly.

Continue cooking for 3-4 minutes, turning chicken occasionally, until glaze thickens and caramelizes, and chicken reaches internal temperature of 165°F.

Remove coconut rice from heat and let stand covered for 10 minutes. Remove bay leaf and fluff with a fork.

Remove chicken from heat and let rest for 3-4 minutes to allow glaze to set slightly.

Slice chicken into strips if desired, or serve whole pieces over beds of coconut rice.

Drizzle any remaining glaze from the pan over the chicken and rice.

Garnish with sliced green onions, toasted sesame seeds, and fresh cilantro leaves.

Serve immediately with lime wedges on the side for additional brightness.

Provide sliced red chilies on the side for guests who want extra heat.