Peel the 2 yellow plantains and place them in the large pot. Cover with water and boil until very soft, about 20 to 25 minutes.

Trim and slice the 3 boneless chicken thighs into bite-size strips. Season the chicken with half the salt, half the black pepper, smoked paprika, ground nutmeg, and garlic powder.

Finely slice the onion. Heat half the olive oil in the frying pan over medium-high heat.

Add the seasoned chicken to the hot frying pan and sear until browned, about 5 minutes. Turn the chicken with tongs so it cooks evenly.

Add the sliced onion and Dijon mustard to the browned chicken. Cook over high heat for 10 minutes, stirring until the onion is soft and caramelized and the chicken is cooked through.

Drain the cooked yellow plantains thoroughly. Mash them in a mixing bowl until smooth.

Season the mashed plantains with turmeric and the remaining salt and black pepper. Mix until the spices are evenly incorporated.

Add the millet flour to the plantain mash gradually, starting with 6 tablespoons. Mix until a soft, workable dough forms; add up to 2 more tablespoons if the dough remains too sticky.

Divide the plantain dough into 4 equal balls. Flatten each ball on a clean work surface into a small taco-shaped round.

Heat the dry frying pan over medium heat. Cook each plantain taco shell for 3 to 4 minutes per side until lightly browned and set.

Halve the cherry tomatoes and dice the avocado, cucumber, spring onion, fresh coriander, and fresh chili pepper. Combine them in the second mixing bowl.

Juice the lemon over the fresh vegetable mixture. Add honey, the remaining olive oil, and a pinch of salt and black pepper, then toss to make the salsa.

Fill each warm plantain taco shell with caramelized chicken. Top with the fresh avocado and cherry tomato salsa, then serve immediately.