In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add chopped boneless skinless chicken breast seasoned with taco seasoning. Sauté for approximately 7-10 minutes until browned and cooked through.

In the same skillet, add a splash more olive oil if needed, then toss in your fajita veggies. Sauté for about 5-7 minutes until they soften.

Peel and quarter the green plantains. Heat about 1 inch of coconut oil in a separate pan over medium-high heat and fry the plantain quarters for roughly 5 minutes on each side until golden brown.

Flatten each fried plantain with a heavy object, then return them to the hot oil and fry for an additional 3 minutes on each side until crispy. Season with salt.

Assemble sliders by spreading guacamole on each tostone base, layering with chicken, veggies, pico de gallo, and cilantro ranch dressing.