Preheat your oven to 350F.

Start by sautéing and caramelizing the onions with the olive oil - this will take about 30-45 minutes, depending on how caramelized you'd like them, so it should be the first thing you do.

While the onions caramelize, heat up the coconut oil in a cast iron or sauté pan and fry the plantains in batches. Once fried, press down on each plantain piece with the bottom of a glass or coffee mug to make into a "toston". Place on baking sheet once pressed and sprinkle with garlic cloves. Bake for about 30 minutes.

Poach the chicken in water with the boullion cubes. In a separate pan, cook up the chorizo. Once the chicken is poached, save the chicken stock, shred the chicken, and mix with the chorizo. Season with salt and pepper, add a cup of the stock back to the chicken and chorizo mixture and done!

Now just mash the plantains and garlic that were roasted together with a masher, adding chicken stock to create a cohesive plantain mixture along with the pork rinds, season with salt and pepper, and serve alongside the chicken stew. Serve alongside a fresh salad with cilantro and you're set!