In a medium skillet over medium heat, combine wing sauce, ghee and red wine vinegar. Fold in shredded chicken, scallions and season with salt and pepper to taste. In a medium bowl, mash avocados with lime juice, salt and pepper; set aside.
Heat coconut oil in a medium skillet over medium high heat. Working in batches, fry the plantains until golden and cooked through, about 3-4 minutes per side. Remove from oil and smash to flatten with a mallet or small fry pan. Return plantain to oil and cook another 2-3 minutes to crisp. Remove from oil, drain on a towel-lined plate and season with salt. Repeat with remaining ingredients.
To assemble, top a plantain with chicken, shredded lettuce, sliced tomatoes, sliced onions smashed avocados and sprigs cilantro. Top with another plantain and cut in half to serve.