Clean and slice the chicken breast into strips, season with all purpose seasoning, black pepper, paprika and onion powder, set aside
Peel slice and boil green plantains in salted water until fork tender
Place in a food processor and blend until it’s a sticky dough
Oil hands and a work surface, portion out the dough in 8 to 10 balls and flatten each using a plate or tortilla press
Place in a hot non stick pan and cook on both sides until charred and puffed up
Repeat until all tortillas are cooked and set aside
Slice the apples and jalapeno into thin strips, squeeze the juice of a lime over top, stir and place in the refrigerator until ready for use
In a saucepan, add oil and saute onions until softened, then add curry powder, salt, garlic, thyme and parsley. Saute for 1-2 minutes add honey and mix until combined
Set the sauce aside
To fry the chicken, heat some oil in a frying pan over medium/high heat, closer to medium so the coconut does not burn before the chicken is cooked.
Combine shredded coconut, flour and corn starch
Add an egg to the seasoned chicken mixture and mix in thoroughly.
Dip each strip of chicken breast in the coconut flour mixture shaking off excess and frying until golden brown
Once all the chicken is fried pour curry honey over top and toss lightly
To eat take a plantain tortilla, add a strip of chicken and top with jalapeno apples.