Blend spring onions, garlic, ginger, thyme, scotch bonnet pepper, allspice, cinnamon, soy sauce, orange juice, lime juice, and maple syrup in a food processor until smooth.

Place chicken in a ziplock bag and pour in the marinade, ensuring it is well coated. Refrigerate for at least 1 hour or overnight.

Preheat oven to 200°C (400°F) about 30 minutes before cooking.

Arrange marinated chicken on a lined baking tray and bake for about 45 minutes, basting occasionally.

Combine kidney beans, chicken stock, coconut milk, minced garlic, thyme, and rice in a saucepan. Bring to a boil, then simmer for 15-20 minutes.

Let rice steam off heat, then fluff, and serve with chicken garnished with fresh coriander and lime wedges.