Toast your cashews and set aside.

In a food processor, add your cilantro, toasted cashews, garlic, salt, and jalapenos. If you do not want this to be too spicy, either de-seed the jalapenos or add less of them. Whiz up and slowly add a few tablespoons of olive oil.

Add the green mixture to the boneless chicken pieces. You can let it sit and marinate for 30 minutes, though this is optional.

In a hot pan, add the chicken. Allow it to sear.

Once chicken is seared, add a few cups of water and allow chicken to cook on medium/low heat until shreddable. You may also do this in an instapot.

Taste and adjust for seasonings. Add lime juice and black pepper.

Peel the plantain skin by cutting off the ends and taking a pairing knife and running it down one of the ridges of the plantain. (Tip - plenty of good instructional videos on youtube on how to do this properly!) Cut the plantain into thirds.

In a hot pan or pot filled with oil, fry the plantain slices until golden brown.

Once golden brown, remove and drain on a paper-towel. Using a tortilla press, smash the plantain into a thin disc. If you do not have a tortilla press, you can use your hands or a rolling pin.

Fry again. You cannot skip this step or else the sandwich will not turn out right! The plantains will get nice and crispy.

Remove and place on a paper-towel. Your sandwiches are ready to assemble.

Place chicken filling on a plantain slice. Add tomato, cucumber, onion, and whatever condiments you enjoy. Your sandwich is ready to serve!