1. In a medium bowl, combine chicken, lemon juice, minced garlic, paprika, and adobo. Cover and marinate for at least 5 minutes, or up to 2 hours in refrigerator.
2. Heat oven to 375 degrees F. Transfer plantain chips to zip-top bag. Lightly pound bag until coarse crumbs form.
3. Place our, egg mixture, and crushed plantain chips in separate dishes. Toss chicken with our, dip in egg, then coat with the plantain chips. Place cutlets on greased foil-lined baking tray.
4. Bake chicken until cooked through, about 20 minutes. Squeeze with lime wedge and serve with your favorite vegetables!