Marinate the chicken: In a bowl, whisk maple syrup, sriracha, soy sauce, garlic, olive oil, salt, and pepper. Add chicken pieces and toss to coat. Cover and refrigerate 30 minutes (or up to overnight).

Cook the coconut rice: Rinse jasmine rice until water runs mostly clear. In a pot, combine rice, coconut milk, water, and salt. Bring to a boil, reduce to low, cover, and simmer 15–18 minutes until liquid is absorbed. Remove from heat and rest (covered) 5 minutes. Fluff with a fork.

Grill or sear the chicken: Heat grill or skillet over medium-high. Cook chicken bites 3–4 minutes per side, until caramelized and cooked through (165°F internal). Rest 2 minutes.

Make the salsa: In a bowl, gently toss mango, avocado, red onion, cherry tomatoes, cilantro, lime juice, and salt.

Mix the chili mayo: Stir mayo, sriracha, and lime juice until smooth. Taste and adjust heat.

Assemble bowls: Add coconut rice to bowls, top with chicken, mango-avocado salsa, optional avocado slices, and a drizzle of chili mayo. Add cilantro and lime wedges if desired.