In a medium bowl, whisk together maple syrup, soy sauce, minced garlic, and black pepper. Add chicken breasts and marinate for at least 20 minutes.

Rinse jasmine rice under cold water until it runs clear. In a medium saucepan, add rinsed rice and coconut milk. Add a pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes.

Heat a large skillet over medium-high heat with a drizzle of oil. Add marinated chicken and cook for 6-8 minutes per side until golden brown and internal temperature reaches 165°F.

Remove chicken from the skillet, let rest for a few minutes. Fluff coconut rice with a fork. Slice chicken and serve alongside rice, drizzling any remaining glaze over the dish.