Boil and mash the plantains until smooth.

Add butter, salt, and pepper to the mashed plantains; mix well.

Heat olive oil or vegetable oil in a pan over low heat.

Add chopped onion, chives, and jalapeno to the pan; sauté until softened.

Add shredded cooked chicken and garlic powder to the pan; cook for 8-10 minutes until the flavors blend.

Taste the chicken mixture and add salt and pepper if needed.

Gradually add all-purpose flour to the plantain mixture, mixing well until a dough forms.

Spread the plantain dough on foil or wax paper in a rectangular shape.

Spread the chicken mixture evenly over the plantain dough.

Roll up the plantain dough using the foil or wax paper to assist.

Place the rolled plantain on a greased cookie sheet.

Bake in a preheated 350F oven for 60-65 minutes, or until golden brown.

Cool completely before slicing and serving.