Whisk together maple syrup, sriracha, soy sauce, olive oil, minced garlic, salt, and pepper. Cut chicken thighs into bite-sized pieces, coat well in marinade, cover, and refrigerate for at least 30 minutes or up to 12 hours.

Rinse jasmine rice under cold water until mostly clear. Combine rice, coconut milk, water, and salt in a saucepan over medium-high heat. Bring to a boil, reduce to lowest setting, cover tightly, and simmer for 15 to 18 minutes. Remove from heat and rest covered for 5 minutes without lifting the lid. Fluff with a fork.

Heat grill or heavy skillet over medium-high heat and lightly oil the surface. Cook chicken in a single layer for 3 to 4 minutes per side until deeply caramelized on the outside and cooked through to 165 degrees F internal temperature. Work in batches if needed to avoid overcrowding.

Combine diced mango, avocado, red onion, cherry tomatoes, cilantro, lime juice, and salt in a bowl. Toss very gently to keep the avocado intact. Make just before assembling.

Whisk together mayonnaise, sriracha, and lime juice until smooth. Adjust sriracha to taste.

Scoop coconut rice into each bowl. Top with grilled chicken bites. Spoon mango avocado salsa generously over the top. Finish with a swirl of chili mayo. Garnish with extra cilantro or a lime wedge.