In a gallon-sized zip-top bag, combine citrus juices, rum, garlic, salt and cilantro. Place chicken breasts in the bag and, pressing as much air out as possible, zip securely. Shake and squish the bag to coat chicken breasts in marinade. Place bag in a bowl or dish and refrigerate for about 2-3 hours.

Preheat the oven to 400 degrees. Prepare a baking dish that will accommodate all four pieces by spraying lightly with non-stick cooking spray or rubbing with some oil. Place the crushed plantain chips in a small pan or dish to prepare for dredging.

After the chicken is marinated, remove each piece from the bag and pat dry. Brush with melted coconut oil {or if you'd like, melt the coconut oil in a bowl and dunk in each chicken piece to coat.}

Dredge oil-coated chicken chicken in crushed plantain chips. Place in prepared baking dish and bake for about 30 minutes or until the outside is lightly browned and the chicken is completely cooked through.