Rinse jasmine rice under cold water until water runs clear. In a medium saucepan, combine rice, coconut milk, water, salt, and sugar. Bring to boil, reduce heat to low, cover, and simmer 18-20 minutes.

Prepare marinade by whisking together maple syrup, soy sauce, olive oil, garlic, ginger, smoked paprika, cayenne, black pepper, salt, rice vinegar, and sriracha in a large bowl.

Add chicken thighs to marinade, coating well. Marinate 15 minutes at room temperature or up to 2 hours refrigerated.

Heat large skillet over medium-high heat. Remove chicken from marinade (reserve liquid) and cook 6-7 minutes per side until golden and cooked through (165°F internal temperature).

Pour reserved marinade into small saucepan. Whisk cornstarch with 2 tablespoons water, add to marinade. Bring to boil and simmer 3-4 minutes until thickened.

Brush cooked chicken with thickened glaze, allowing to caramelize 1-2 minutes in pan.

Fluff coconut rice with fork, stir in shredded coconut if using. Taste and adjust seasoning.

Slice glazed chicken and serve over coconut rice. Garnish with green onions, sesame seeds, cilantro, lime wedges, and avocado.