Spray olive oil onto a large non stick skillet and heat over medium-high heat. When pan is hot, add plantain, cook for 2-3 minutes until golden, then turn each piece to brown the other side. Remove from skillet and reserve.
Now add chicken to the pan in a single layer, sprinkle with salt and pepper and cook for about 5 minutes, then turn each piece to cook the other side until nice and golden brown. Add onion and red pepper, stir and cook for 2-3 minutes until fragrant.
Kill the heat, add the coconut cream, greek yogurt, coconut shavings, cumin and nutmeg and stir until all the ingredients are nicely incoporated.
Delicately toss in reserved plantain and stir to coat.