1. marinate Salt, chili, garlic and cumin in a mortar and pestle until finely paste. Transfer mortar contents to a heatproof baking dish and set aside.
Heat olive oil and pour over garlic-chili mix. Steep for 10 min.
Stir citrus juice and vinegar through with garlic-chili mix. Season with salt and pepper. Cool the marinade and pour over the chicken breasts. Marinate for a few hours (up to 3).
2. deep fry the plantains:
Mix salt, pepper, cumin and cinnamon. Lay out plantain slices on surface and sprinkle with herb mixture.
Heat oil 2 fingers high in a frying pan over medium-high heat.
Shape banana pieces, seasoned side down, into oil and deep fry until golden brown to dark brown (takes 5-8 minutes). Drain on paper towels and keep warm 3. Prepare dressing: Stir the ingredients for the dressing well and cool with the lid closed until ready to use.
4. prepare leaf salad:
Mix avocado and mangoes in a baking bowl and stir in 60 ml dressing – then refrigerate with lid closed (can be prepared well up to an hour ahead) 5. Finish: Heat broiler and grill chicken breasts on both sides. Arrange on 4 plates with the plantain slices.
Drape the avocado-mango leaf lettuce in a loose circle around the chicken breasts. Mix the mixed green salad with the remaining dressing and season with salt and freshly ground pepper.
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