In a mixing bowl, whisk together maple syrup, sriracha sauce, soy sauce, olive oil, minced garlic, salt, and pepper to create a flavorful marinade. Cut the boneless skinless chicken thighs into bite-sized pieces and coat them well with the marinade. Cover and refrigerate for at least 30 minutes, or up to 12 hours, to allow the chicken to absorb the sweet and spicy flavors.

While the chicken marinates, prepare the coconut rice. Rinse jasmine rice under cold water until the water runs clear to remove excess starch. In a pot, combine the rinsed rice, coconut milk, water, and a pinch of salt. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender. Let it sit for 5 minutes off the heat before fluffing with a fork.

Heat a grill or large skillet over medium-high heat until hot. Remove the chicken bites from the marinade, letting any excess drip off, and place them on the grill or skillet. Cook the chicken for about 3-4 minutes on each side, or until they are golden brown and cooked through. Set the grilled chicken aside to rest for a few minutes.

In a mixing bowl, combine diced mango, avocado, finely chopped red onion, halved cherry tomatoes, and fresh cilantro. Squeeze fresh lime juice over the mixture and add a pinch of salt. Toss the salsa gently to combine all the vibrant ingredients, making sure not to mash the avocado, and set aside to allow the flavors to meld together.

In a small bowl, whisk together mayonnaise, sriracha sauce, and a splash of lime juice until smooth and creamy. This chili mayo will add a delightful kick to the chicken bites bowl.

To create your Grilled Maple Sriracha Chicken Bites Bowl, spoon a generous amount of coconut rice into each serving bowl. Top it with the grilled chicken bites and a hearty scoop of mango avocado salsa. Finally, drizzle the chili mayo over the top for extra flavor. Garnish with lime wedges or fresh cilantro if desired before serving.