Combine the spices together in a small bowl.
Cut the chicken breasts in half and place in the slow cooker.
Top each chicken breast half with the mixed spices and cook on high for 2 hours (or low for 4 hours), ensuring the chicken is fully cooked.
When the chicken has about 45 minutes left to cook, preheat oven to 425 degrees.
Slice the plantain and place on a baking sheet, topping with 1 Tbsp of water and 2 Tbsp of coconut oil.
Roast the plantain for 30 minutes (or until soft).
While the plantain is roasting, create the mango salsa by cutting the mango and tomato into small cubes and mixing with the chia seeds.
When the plantain has about 10 minutes left, add the broccoli to the baking sheet and continue roasting.
Combine the jerk chicken, plantain slices, and broccoli into each meal prep bowl.
Top each bowl with the mango salsa and enjoy!