Wash hands with soap and water.

In a skillet, heat oil over medium heat. Add shredded chicken and onions. Cook for about 1-2 minutes.

Add spices to the mixture and cook, stirring often, for about 5 minutes. Set aside for later.

Wash and scrub plantains. Cut off each end and make 3 vertical cuts along the side of the plantain. Using your thumb, peel the skin away from the flesh of the plantain and cut into 1-inch chunks.

Heat the oil over medium heat in a skillet for about 1 minute. Add the plantain chunks and sprinkle the salt on top. Cook on all sides of the chunks (about 5-6 minutes on each side). Using tongs, be sure to turn the plantain pieces on their sides so the insides cook throughout, and they turn a golden color.

Turn the heat down to low and remove the plantain chunks from the pan.

Take 2 plantain chunks at a time and shape them into a cup using either your hands, a small pestle and mortar, or a lemon squeezer.

Fill the plantain cups with the chicken mixture and top with a low-fat yogurt dip (optional).