In a bowl, whisk together maple syrup, sriracha, soy sauce, olive oil, garlic, salt, and black pepper. Cut chicken into bite-sized pieces and toss to coat. Cover and refrigerate for at least 30 minutes or up to 12 hours.

Rinse jasmine rice until water runs clear. Add rice, coconut milk, water, and salt to a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15–18 minutes. Remove from heat and let sit for 5 minutes, then fluff with a fork.

Heat a grill or skillet over medium-high heat. Cook chicken bites for 3–4 minutes per side until caramelized and cooked through.

In a bowl, gently combine mango, avocado, red onion, cherry tomatoes, cilantro, lime juice, and salt.

Whisk mayonnaise, sriracha, and lime juice until smooth to make the chili mayo.

Assemble bowls with coconut rice, grilled chicken, mango avocado salsa, and a drizzle of chili mayo. Garnish with extra cilantro or lime if desired.