In a medium bowl, whisk together maple syrup, chili flakes, salt, and pepper to create a marinade. Add chicken thighs, coat well, cover, and marinate for at least 30 minutes.

Rinse the white rice under cold water until clear. In a medium pot, combine rinsed rice, coconut milk, and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes.

Heat a large skillet over medium-high heat. Add a drizzle of oil and cook marinated chicken thighs for 6-8 minutes on each side until golden brown and internal temperature is 165°F.

Fluff the coconut rice, plate neatly, slice the chicken, and arrange it on the rice. Garnish with fresh herbs or extra chili flakes.