Sticky, spicy, sweet, and utterly refreshing, this bowl is everything your weeknight dinners have been missing. Imagine charred maple-sriracha glazed chicken bites nestled over fluffy coconut rice, all topped with a zesty mango avocado salsa and drizzled in smoky chili mayo. Every bite balances richness, spice, sweetness, and crunch.

This dish isn’t just a pretty bowl—it’s packed with flavor and texture in all the right places. Whether you’re making this for a light summer dinner, a healthy meal prep, or impressing friends at a backyard get-together, it’s a vibrant and satisfying meal that hits all the right notes.

Preparation Phase & Tools to Use

To execute this flavorful dish with ease and precision, here are the kitchen essentials you’ll want ready:

Grill Pan or Outdoor Grill: For that smoky char on the chicken bites, nothing beats grilling. The caramelization from the maple and sriracha glaze gets beautifully crisped.
Non-stick Skillet: If grilling isn’t an option, pan-searing is a great alternative for even cooking and golden edges.
Rice Cooker or Saucepan: Perfect coconut rice starts with slow, even steaming. A rice cooker guarantees consistency.

Sharp Chef’s Knife: You’ll need precision when dicing mangoes, avocados, onions, and herbs.
Mixing Bowls: One for marinating chicken, another for tossing salsa, and a small one for whipping up the chili mayo.
Tongs & Spatula: For flipping chicken and serving up the perfect scoop of rice and toppings.

A little prep and the right tools go a long way in making sure each layer of this bowl shines.

Ingredients for the Grilled Maple Sriracha Chicken Bites with Coconut Rice & Mango Avocado Salsa Bowl

Chicken Thighs or Breasts: Boneless and skinless, these soak up the marinade and caramelize beautifully when grilled.
Maple Syrup: Brings natural sweetness and stickiness that balances the heat.

Sriracha: For that signature spicy kick that complements the sweet glaze.
Soy Sauce: Adds depth and umami to the marinade.
Garlic & Ginger (freshly grated): Essential for warmth and aromatic flavor.

Coconut Milk: Used for cooking the rice, it gives a rich, creamy flavor base.
Jasmine Rice: Its light floral notes work wonderfully with coconut and tropical flavors.
Ripe Mango: Juicy and sweet—adds brightness and balances spice.

Avocado: Creamy, cool, and the perfect salsa companion to spicy chicken.
Red Onion & Cilantro: Freshness and a bit of crunch in the salsa.
Lime Juice: Zips up both the salsa and chicken glaze.

Chili Mayo (mayo + sriracha): Drizzled on top for a smoky-spicy finish.

How To Make the Grilled Maple Sriracha Chicken Bites with Coconut Rice & Mango Avocado Salsa Bowl

Step 1: Marinate the Chicken

In a bowl, whisk together maple syrup, sriracha, soy sauce, garlic, ginger, and a squeeze of lime. Toss in bite-sized pieces of chicken and let marinate for at least 30 minutes (up to overnight for deeper flavor).

Step 2: Cook the Coconut Rice

Rinse the jasmine rice thoroughly and combine with coconut milk, a pinch of salt, and water (if needed for ratio) in a rice cooker or saucepan. Cook until fluffy and aromatic.

Step 3: Make the Mango Avocado Salsa

Dice the mango, avocado, and red onion. Toss gently with lime juice and chopped cilantro. Add salt to taste and set aside in the fridge to chill.

Step 4: Grill the Chicken Bites

Preheat your grill or grill pan to medium-high. Grill marinated chicken bites until charred and cooked through, turning occasionally to get an even sear. Alternatively, use a skillet over medium heat.

Step 5: Assemble the Bowl

Spoon a bed of coconut rice into each bowl. Top with grilled chicken bites, spoonfuls of mango avocado salsa, sliced avocado (optional), and a generous drizzle of chili mayo. Garnish with extra cilantro or green onions.

Serving and Storing the Grilled Maple Sriracha Chicken Bowl

This bowl is best served fresh while the chicken is hot and the salsa is chilled—creating a beautiful contrast of temperature and flavor. It makes an ideal individual meal, but can also be presented in a large platter for casual gatherings.

For meal prep, store each component separately:

Chicken: refrigerate in an airtight container for up to 4 days.

Coconut Rice: store in a separate container, and reheat gently with a splash of water.
Salsa: best eaten within 2 days to preserve the freshness of the avocado.
Chili Mayo: lasts up to 1 week in the fridge.

Avoid freezing the salsa due to the avocado texture, but everything else holds up well.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Absolutely. Chicken breasts work great if you prefer leaner cuts, just be sure not to overcook them to keep them juicy.

Is there a substitute for sriracha?

Yes, you can use chili garlic sauce or any hot sauce you love. Adjust the quantity based on your heat preference.

Can I make this vegetarian?

Definitely! Swap the chicken with grilled tofu or tempeh, and follow the same marinade method.

What rice works best if I don’t have jasmine?

Basmati rice or even short-grain white rice can work in a pinch. Just ensure it’s cooked with coconut milk for that signature flavor.

How spicy is this dish?

It’s got a medium kick. You can scale the sriracha up or down based on your spice tolerance.

Can I prep the components in advance?

Yes! You can marinate the chicken the night before, cook the rice and salsa a few hours ahead, and refrigerate everything until it’s time to serve.

Want More Chicken Bowl Ideas?

If you loved this grilled maple sriracha chicken bowl, you might enjoy these other delicious dishes from Life With Olivia:

Sweet Smoky Mango Pineapple Chicken for an extra tropical twist.

Southwest Grilled Chicken Wraps when you’re craving something handheld and spicy.
Hawaiian Chicken Sheet Pan Recipe for easy weeknight roasting.
One Pot Sassy Honey Garlic Chicken Rice Pasta if you want a saucy and filling one-pan meal.

Creamy Garlic Butter Chicken Rotini for the creamy pasta lovers.

Save This Recipe for Later

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And let me know in the comments how yours turned out. Did you grill or pan-sear the chicken? Did you toss in extra lime or a pinch of chili flakes?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

Grilled Maple Sriracha Chicken Bites with Coconut Rice & Mango Avocado Salsa Bowl with Chili Mayo

Author: Olivia McKenney
Total Time: 45 minutes

Yield: 4 servings

Print Recipe

Description

This tropical grilled chicken bowl features juicy maple-sriracha glazed chicken bites over fluffy coconut jasmine rice, topped with a refreshing mango avocado salsa and drizzled with smoky chili mayo. A full-flavored, feel-good dinner that’s perfect for any night of the week.

Instructions

1. In a bowl, whisk together maple syrup, sriracha, soy sauce, garlic, ginger, and lime juice. Toss in the chicken pieces and marinate for at least 30 minutes or overnight.

2. Rinse jasmine rice and combine with coconut milk, water, and salt in a saucepan or rice cooker. Cook until rice is fluffy and liquid is absorbed.

3. Dice the mango, avocado, and red onion. Combine with lime juice, chopped cilantro, and salt. Chill in the fridge.

4. Preheat grill or grill pan to medium-high. Grill the marinated chicken until charred and fully cooked, turning to sear all sides.

5. Mix the mayonnaise and sriracha until smooth to create chili mayo.

6. Assemble bowls with a scoop of coconut rice, grilled chicken bites, mango avocado salsa, optional avocado slices, and a drizzle of chili mayo. Garnish with cilantro or green onions.