Peel plantains and cut in half. Slice each half lengthwise into slices about 1/4" thick. Set aside.
In a large skillet, heat olive oil on medium heat. Add chicken and season with salt and pepper. Brown on all sides, then add Jamaican Jerk Taco Sauce. Simmer on low 10-15 minutes, stirring occasionally, until chicken is cooked through (165°F).
Heat oil in a large skillet on medium heat. Carefully place plantain slices into oil and fry 2-3 minutes on each side, until golden brown. Remove with slotted spoon and place on paper towels to drain oil.
Top each plaintain slice with avocado slice, a few strips of chicken, cabbage and mango. Serve immediately.
If needed, plaintains can be fried up to 1 day ahead and stored in an air-tight container. Reheat in a 350°F oven on a baking sheet for 5 minutes.