Prepare Annatto Oil: Toast annatto seeds in a dry skillet over medium heat for 30 seconds.

Add olive oil and cook for 3-4 minutes.

Remove from heat and steep for 30 minutes.

Strain and discard seeds. Store oil in a cool, dark place.

Toast cumin and pepper in a small skillet for 1 minute.

Combine with salt to taste.

Sprinkle the spice mixture on both sides of the chicken breasts.

Drizzle annatto oil over chicken, coating well.

Cover and chill for at least 1 hour to allow the chicken to absorb the color and flavor.

Sprinkle plantain slices with salt, sugar, and cayenne.

Heat olive oil and butter in a large pot or Dutch oven over medium-high heat.

Sauté plantains until golden brown on both sides.

Add leeks, onion, celery, carrots, garlic, and Scotch bonnet peppers.

Stir and cook until vegetables are soft and lightly browned.

Add saffron, cilantro, and orange juice.

Stir in chicken broth.

Lower heat and simmer for 10-12 minutes, stirring often.

Puree the soup in batches until smooth.

Return to the pot, add half-and-half or cream, and adjust seasoning.

Set aside.

Sauté chicken in a nonstick skillet over medium heat for about 3 minutes per side, until cooked through.

Remove, cool slightly, and cut into bite-size pieces.

Gently reheat the soup until warm but not boiling.

Ladle into warm bowls.

Garnish with the chicken and serve.