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

You hungry? Good — because I’ve got a bowl that balances sticky-sweet, spicy, creamy, and bright in one bite-sized package. I first made this after craving something tropical but not boring, and it instantly became my go-to for weeknight show-offs. Want comfort food that feels fancy? Read on.

I tweaked the sauce a few times until the maple and sriracha hummed together without one screaming louder than the other. FYI, this recipe pairs surprisingly well with a curry night vibe — kind of like when I made a riff after following a chicken korma with coconut milk and thought, “Why not mash these ideas?” Ever wondered why sweet + heat works so well? It’s science, and also pure luck.

Why You’ll Love This Recipe

• Flavor fireworks: You get sweet maple, tangy lime, creamy avocado, and a spicy kick all in one spoonful.
• Fast and flexible: Marinade time varies, but active cooking takes under 30 minutes.
• Meal-prep friendly: Make extra rice and chicken, and you’ll thank yourself on Day 2.
• Crowd-pleaser: People see the colors and assume you worked for hours. They won’t need to know the truth. 😉
• Balanced nutrition: Protein, healthy fats, and carbs — plus a veggie-packed salsa.

Ingredients You’ll Need

• 1 ½ pounds boneless skinless chicken thighs
• 2 tablespoons maple syrup
• 2 tablespoons sriracha sauce
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup jasmine rice
• 1 cup coconut milk (full fat)
• ¾ cup water
• ¼ teaspoon salt
• 1 ripe mango, diced
• 1 avocado, diced
• ¼ cup red onion, finely chopped
• ½ cup cherry tomatoes, chopped
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice
• ⅛ teaspoon salt
• ¼ cup mayonnaise
• 1 tablespoon sriracha sauce
• 1 teaspoon lime juice

Ingredient

I list the exact measurements above so you can shop in one go. I often double the salsa because I live by the rule: more mango, fewer regrets.

How to Make (Step-by-Step)

Follow these steps and you’ll have bowls that look like they belong on a food blog, not a Tuesday night.

Marinate the Chicken

Marinate the Chicken

• In a bowl, whisk together maple syrup, sriracha, soy sauce, olive oil, garlic, salt, and pepper.
• Cut chicken into bite-sized pieces and coat well.
• Cover and refrigerate for at least 30 minutes or up to 12 hours.
• Pro tip: I sometimes toss the chicken into the marinade right before work and grill it when I get home. Efficient and tasty.

Cook the Coconut Rice

Cook the Coconut Rice

• Rinse rice until the water runs clear.
• Combine rice, coconut milk, water, and salt in a saucepan.
• Bring to a boil, reduce heat, cover, and simmer for 15–18 minutes.
• Let sit 5 minutes before fluffing with a fork.
• I always taste the rice for salt and adjust. Coconut rice should sing, not whisper.

Grill or Sear the Chicken

Grill or Sear the Chicken

• Heat a grill or skillet over medium-high heat.
• Cook chicken bites 3–4 minutes per side until caramelized and cooked through.
• Set aside.
• If you love char, use a hot grill. If you want control, use a cast-iron pan. Either way, don’t overcrowd the pan.

Make the Mango Avocado Salsa

Make the Mango Avocado Salsa

• In a bowl, combine mango, avocado, onion, tomatoes, cilantro, lime juice, and salt.
• Toss gently.
• Serve immediately or chill briefly. The avocado turns a little soft if you store it too long, so aim to assemble close to serving time.

Prepare Chili Mayo

Prepare Chili Mayo

• Whisk together mayonnaise, sriracha, and lime juice until smooth.
• Adjust the heat to taste by adding more or less sriracha.
• I keep this in a squeeze bottle for easy drizzling. Because aesthetics matter.

Assemble the Bowl

Assemble the Bowl

• Add coconut rice to each bowl.
• Top with grilled chicken.
• Spoon over mango avocado salsa.
• Finish with a swirl of chili mayo.
• Garnish with extra cilantro or lime wedges.

Pro Tips for the Best Results

• Marinate longer for deeper flavor; I do overnight when I plan ahead.
• Dry the chicken before searing to encourage caramelization.
• Use full-fat coconut milk for richer rice. Trust me.
• Toast the rice briefly in the pan before adding liquid if you want an extra nutty edge.
• Cut mango into even cubes so every bite has balance. Uneven mango = sad mouth distribution.
• Control the heat by adjusting sriracha in the marinade and mayo separately. I like the mayo slightly tamer so kids can join the party.

Fun Variations & Topping Ideas

Variations:

• Swap chicken thighs for shrimp or tofu if you want a different protein.
• Add charred corn for smoky sweetness.
• Toss in black beans for extra fiber and heft.
• Use it as a filling for lettuce wraps if you want low-carb vibes.
• IMO, grilled pineapple would also be a bold, delicious move.

Toppings:

• Bacon (crispy bits)
• Shredded cheddar
• Sliced green onions
• Extra cilantro
• Toasted sesame seeds
• Crunchy tortillas strips for texture

Mix and match. I often throw on whatever I find in the crisper drawer and call it “creative.”

Storing and Reheating

• Refrigerate leftovers in separate containers: rice, chicken, and salsa last longest when separated.
• Store for up to 3 days. I rarely make this last more than two days because it tastes so good reheated.
• Reheat rice and chicken in the microwave, covered, for 1–2 minutes, stirring halfway. Or reheat gently in a skillet for better texture.
• Add fresh salsa and mayo after reheating to keep the avocado fresh and the mayo creamy.

Frequently Asked Questions (FAQ)

Can I use chicken breasts instead of thighs?

Yes. Chicken breasts work fine. I prefer thighs because they stay juicier, but breasts will absorb the marinade and grill up nicely if you don’t overcook them.

Can I make this gluten-free?

Yes. Use gluten-free soy sauce or tamari. The rest of the ingredients remain naturally gluten-free.

How spicy will this be?

The recipe has a medium heat level. You can dial down the sriracha in the marinade and mayo if you prefer milder heat. Or crank it up if you like living dangerously.

Can I prep this ahead for a party?

Absolutely. Marinate chicken overnight, make rice, and prep salsa an hour before guests arrive. Finish with quick grilling and assembly just before serving so everything looks fresh.

Conclusion

If you want a meal that feels like a mini-vacation without the airfare, this Grilled Maple Sriracha Chicken Bites with Coconut Rice & Mango Avocado Salsa Bowl with Chili Mayo delivers. It gives you color, texture, and that sweet-heat thrill in every forkful. Try this for a weeknight flex or a weekend gathering; either way, your friends will assume you slaved for hours. Leave a comment and a rating if you make it — I want to hear your tweaks and triumphs. Also, if you like the sweet-spicy bowl vibe, you might enjoy this Honey Sriracha Salmon Bowls – Eat With Clarity recipe for another quick, flavorful meal option.