Preheat the oven to 400 degrees.

Place your plantain noodles into a food processor and pulse until rice-like. Then, add the rice into a bowl with the egg and coconut flakes. Season with salt and pepper and mix to combine thoroughly.

Place down a parchment-paper lined baking sheet and coat the paper with cooking spray. Roll half of the plantain mixture into a bowl and place down on one side of the baking tray. Push the ball down on the parchment paper and smooth out with fingers until its spread out evenly into a circular shape. Round the edges with your fingers. Repeat on the other side of the baking tray with the rest of the plantain mixture. NOTE: if you'd like to make thinner, larger "tortillas" - use two baking trays to really spread out the mixture.

Bake in the oven for 15-17 minutes or until hardened.

While the plantain mixture is baking, place a large skillet over medium heat and coat with cooking spray. Add in your chicken and cook for 3-5 minutes or until cooked through and starting to brown.

Add in the onions, red bell pepper, jalapenos, cilantro, avocado and spices (cumin, oregano, chili powder, garlic powder). Cook for about 5 minutes, tossing frequently, or until vegetables have softened. Set aside.

When the plantain tortillas are done, place one in a large skillet over medium heat and top with half of the cheese. Top with as much of the chicken mixture as you can fit on and then top with remaining cheese. Top finally with the other tortilla. Let cook for about 2 minutes, pressing down firmly on the top of the "quesadilla" with a spatula. Then, carefully flip over and repeat for another 2 minutes or until cheese melts.

Remove from heat, let cook for 30 seconds and then slice into fourths.