Step 1

Combine the chicken, onions, peppers, beans, crushed tomato, garlic, jamaican jerk marinade, soy sauce, salt, brown sugar, thyme, cumin, allspice, black pepper, and cinnamon in a large slow cooker. Stir gently to ensure that the spices are distributed.

Step 2

Cover the slow cooker and cook on low for 6-8 hours, or on high for 4 hours. In the mean time, make the plantain chips.

Step 3

Cut off the ends of the plantains and cut shallow, vertical slits in each side of the skin of each plantain. Microwave for 1 minute at 50 percent power. Pull off the peel of each plantain, and then slice into 1/8" thick slices using a mandoline.

Step 4

In a large, heavy-bottomed pot, heat an inch and a half of oil to 350°F over medium heat. Working in batches, carefully add the plantain slices to the hot oil. Cook until golden brown, turning occasionally, about 4-5 minutes. Using a slotted spoon, transfer the plantain chips to a paper towel lined plate to drain and cool. Then, sprinkle with sea salt. Set aside until ready to serve.

Step 5

When the chili has cooked, remove the lid, stir, and shred the chicken. Then, mix in the lime juice and cilantro. Taste and adjust seasonings accordingly.

Step 6

Serve warm with additional green onion, shredded cheese, and sliced avocado, if desired.