Add ground chicken meat, coconut cream, coconut water, lime juice, chilli pepper, salt and pepper to a medium saucepan.

Bring to a boil then lower heat and simmer for about 20 minutes, stirring occasionally, until the liquid is evaporated and you’re left with a creamy meat mixture.

Add the meat directly to the pan with the rest of the ingredients and let it absorb the flavors while cooking.

While the meat is cooking, heat the coconut oil in a non-stick pan over medium-high heat. When pan is hot enough, add the plantain and cook until golden brown on all sides about 1-2 minutes per side.

Divide the meat mixture between 2 serving bowls, garnish with fried plantain, avocado, fresh cilantro and chopped red onion.

Sprinkle a little bit more lime juice if desired and serve immediately.