Preheat the oven to 320ºF and line a baking sheet with sides with parchment paper. 

Add the rice chex, cheerios,1 cup coconut flakes, almonds, and pretzel sticks to a large bowl and mix. Set aside. 

Heat a small saucepan over medium heat and add butter. 

When the butter is melted add the brown sugar, ¾ cup maple syrup, and 1 tablespoon chai spices to the saucepan. Whisk all the ingredients together and bring to a boil. 

Remove from heat and let it sit for 1 minute and then pour it over the chex mixture. 

Add the rest of the chai spices to the bowl and mix all of the ingredients until everything is covered in the melted butter mixture. 

Pour the coated ingredients over the parchment paper and spread it evenly over the baking sheet. 

Sprinkle everything with ½ teaspoon kosher salt and place the baking sheet in the oven and bake for 15 minutes. 

Remove the baking sheet from the oven and toss the ingredients and spread them evenly over the baking sheet.

Drizzle the remaining ¼ cup of maple syrup over the chex mix and place it back in the oven and bake for an additional 15 minutes. 

Remove the chex mix from the oven, sprinkle with the remaining ½ teaspoon of kosher salt, and let it cool for 10 minutes before adding the yogurt covered pretzels and the remaining ½ cup of shaved coconut to the chex mix. 

Carefully fold the ingredients together while trying to leave chunks of chex mix intact. 

Let cool completely before storing it in an airtight container.