Preheat your oven to 320ºF. Line a baking sheet with sides using parchment paper and set aside, so you'll have an easy time transferring and cleaning up later.

In a large bowl, combine the rice chex cereal, cinnamon-flavored cheerios, 1 cup of unsweetened coconut flakes, whole plain almonds, and pretzel sticks. Gently toss the ingredients together until they are evenly distributed. Set the bowl aside while you prepare the syrup.

Heat a small saucepan over medium heat and add the salted butter. Once the butter is melted, whisk in the brown sugar, 3/4 cup maple syrup, and 1 tablespoon chai spice blend. Stir continuously and bring the mixture to a gentle boil. Once it boils, remove from heat and let it sit for about 1 minute to slightly cool.

Pour the chai-spiced syrup from Step 3 over the mixed dry ingredients from Step 2. Immediately add 3 tablespoons of chai spice blend and mix well to ensure everything is fully coated with the syrup and the extra spices are nicely distributed. I like to really toss everything gently for even coverage.

Transfer the coated mixture onto the prepared baking sheet and spread it out into an even layer. Sprinkle 1/2 teaspoon kosher salt over the mixture. Bake in the preheated oven for 15 minutes. Remove the sheet from the oven, toss the mixture gently, and re-spread it evenly. Then drizzle 1/4 cup maple syrup over the mix. Return the baking sheet to the oven and bake for another 15 minutes.

Remove the chex mix from the oven once the second bake is done. Sprinkle with the remaining 1/2 teaspoon kosher salt and let it cool for about 10 minutes. Once slightly cooled, add the yogurt-covered pretzels and the remaining 1/2 cup unsweetened coconut flakes. Carefully fold the mixture together, leaving larger clusters if you prefer. I always try to keep some big chunks—they're the best part, in my opinion!

Allow the chex mix to cool completely on the baking sheet before transferring to an airtight container. This helps maintain its crispiness and allows the flavors to settle.