1. Mix maple syrup, sriracha, soy sauce, garlic, and lime juice in a bowl. Add chicken and marinate for 30 minutes in the fridge.

2. Rinse rice until water runs clear. Cook rice with coconut milk and water in a saucepan over medium heat. Simmer covered until fluffy.

3. In a separate bowl, combine mango, avocado, red onion, cilantro, and a squeeze of lime. Mix gently to create salsa.

4. Heat grill or grill pan to medium-high. Grill chicken for 6–7 minutes per side until charred and cooked through. Let rest and slice.

5. Assemble bowls with a scoop of rice, grilled chicken bites, mango avocado salsa, and a dollop of chili mayo. Garnish with chives or green onions.