Peel the 2 green plantains by striking their skins lightly to loosen them.

Grate both peeled green plantains using the coarse side of the box grater.

Press the grated plantain into the metal strainer, forming a large basket shape with a hollow center.

Heat the frying oil in the deep pot to 170°C / 340°F.

Lower the plantain basket in its metal strainer into the hot oil and fry until the basket releases from the strainer.

Continue frying the released plantain basket until golden brown and crisp, about 8 minutes.

Season the chicken breast fillet with salt, paprika, black pepper, and olive oil.

Cook the seasoned chicken in the frying pan over medium-high heat until browned on all sides.

Check that the chicken reaches 74°C / 165°F internally, then slice it into bite-size pieces.

Mash the flesh of the 2 avocados with a fork until mostly smooth.

Mix half the lime juice, half the finely chopped onion, half the cilantro, salt, and optional chili pepper into the mashed avocado.

Finely dice the tomato, remaining onion, remaining cilantro, and jalapeño pepper.

Combine the diced pico de gallo ingredients with the remaining lime juice and a pinch of salt.

Place the crispy plantain basket on a serving plate and fill it with the sliced chicken.

Top the chicken with guacamole and pico de gallo, then serve immediately while the plantain basket is crisp.