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.