Marinate the Chicken: In a mixing bowl, whisk together maple syrup, sriracha, soy sauce, olive oil, minced garlic, salt, and pepper until well combined. Cut the boneless skinless chicken thighs into bite-sized pieces, then toss them in the marinade until fully coated. Cover the bowl with plastic wrap and refrigerate for 30 minutes (or up to 12 hours for deeper flavor) while you prepare the coconut rice.

Cook the Coconut Rice: Rinse jasmine rice under cold water until it runs clear to remove excess starch. In a saucepan, combine the rinsed rice with coconut milk, water, and a pinch of salt. Bring the mixture to a boil over medium-high heat, then reduce to low, cover with a lid, and let it simmer for 15–18 minutes until all the liquid is absorbed. Once cooked, remove from heat and let it sit, covered, for an additional 5 minutes before fluffing it with a fork.

Sear the Chicken: Preheat a grill or skillet over medium-high heat, ensuring it’s hot enough for a good sear. Add the marinated chicken bites to the grill, making sure not to overcrowd the pan. Cook for 3–4 minutes on each side until the chicken is caramelized and cooked through, reaching an internal temperature of 165°F (75°C). Remove from heat and allow them to rest for a few minutes while you prepare the salsa.

Prepare the Mango Avocado Salsa: In a medium bowl, gently combine diced mango, avocado, red onion, cherry tomatoes, chopped cilantro, lime juice, and a sprinkle of salt. Stir carefully to avoid mashing the avocado, as you want the salsa to have a vibrant look and varied texture. Set aside while you make the chili mayo, allowing the flavors to meld together beautifully.

Make the Chili Mayo: In a small bowl, whisk together mayonnaise, sriracha, and fresh lime juice until the mixture is smooth and well combined. Adjust the sriracha to your taste if you prefer a spicier chili mayo. This creamy sauce will add a delightful kick to your Grilled Maple Sriracha Chicken Bites and enhance the overall flavor of the bowl.

Assemble the Bowl: To serve, divide the fluffy coconut rice among your bowls, creating a base layer. Top each bowl with the delicious grilled chicken bites, followed by a generous scoop of the mango avocado salsa. Drizzle the chili mayo over the top, and feel free to garnish with additional cilantro or lime wedges for an extra pop of color and flavor.