It's pretty common in Korean cuisine. For pork and chicken, they use gochujang (chili paste) mixed with mul yut (malted barely syrup). Past few years, I have been noticing quite a few similarities between Korean food and Mexican. Kinda makes sense that Roy Choi is doing so well with his Korean tacos.
To be honest - the chipotle flavor is pretty strong, and I am not sure that the flavor (not taste) of the maple syrup quite comes thru. Next time, I might try using agave nectar instead. I also added a little ketchup and some vinegar for sourness.