In a medium mixing bowl combine the mayonnaise, coconut milk, onion powder, garlic powder, dill week, sea salt and hot sauce. Stir well. 

In a slow cooker place the chicken thighs or breasts and 1 ½ cups of buffalo ranch sauce to coat all sides of chicken. Turn slow cooker on high for 4 hours or low for 6 hours.

Once chicken is cooked through, shred into small pieces using two forks.

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

In a medium mixing bowl combine all ingredients. Stir well. If dough is too sticky and won’t roll in your hands, add 1 Tbsp Cassava flour at a time until dough is the right consistency. If dough is too dry, add 1 Tbsp coconut milk at a time until dough is the right consistency.

Scoop out dough and roll in your hands to make a round ball. Place on baking sheet and flatten slightly into a “bun” form. Continue to roll dough to make 8 buns. 

Place in the oven for 20-25 minutes or until golden brown on the bottom.

Remove from oven and let cool before slicing.

Slice the plantain bun, with remaining buffalo ranch spread a small amount on bottom half of the bun, place shredded chicken in the bun, top with avocado, cilantro, more hot sauce or topping of your choice.