Add all marinade ingredients except the oil to a blender. Purée until smooth. With the motor running, drizzle in the oil until emulsified.
Coat the chicken in the marinade and marinate in the fridge overnight or for at least 4 hours.
Preheat the oven to 400°F.
Heat the oil for the rice in a large saucepan. Add the garlic and ginger and toast, stirring constantly, over medium heat until fragrant and light brown. Add the rice and toast, stirring, for 2 minutes. Add the coconut milk, water, and a pinch of salt and bring to a boil while stirring. Reduce the heat to low, cover, and cook for 20 to 30 minutes, until the rice is tender.
In a skillet, cook the bacon over medium heat until crisp. Add the onions and cook, stirring, until fragrant and translucent. Add the beans and fried garlic and cook until the beans are warmed through. Turn off the heat.
When the rice is cooked, fold in the beans and bacon.
Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 22-26 minutes. Rest the meat for 5-10 minutes then slice the chicken into ½ inch pieces on the bias.
On a baking sheet, toss the plantains with the oil and salt. Roast until tender, about 15 minutes.
In a blender, combine all of the chimi-verde ingredients but the oil until smooth. With the motor running, gradually drizzle in the oil until the sauce is emulsified. Season to taste.
Divide the rice between bowls. Top with chicken, roasted plantains and chimi-verde sauce.