In medium bowl, combine chicken, lemon juice, minced garlic, paprika and adobo. Massage marinade into chicken to coat completely; cover. Let chicken marinade least 5 minutes at room temperature, or up to 2 hours in refrigerator.
Heat oven to 375˚F. Transfer plantain chips to zip-top bag. Using rolling pin, or other blunt object, pound bag of chips until coarse crumbs forms.
Place flour, egg mixture and crushed plantain chips in separate dishes. Toss chicken with flour, dip in egg, then coat well with plantain chips, pressing to adhere. Place cutlets on greased foil-lined baking tray.
Bake chicken until cooked through, about 20 minutes. To serve, squeeze with lime wedge; serve with vegetables or salad.
To prevent moisture from building up on the underside of the cutlet as it bakes in the oven, place the coated chicken cutlets on a cooling rack fitted inside the foil-lined baking tray. Then, bake as directed. The holes in the rack allow hot air to circulate around the entire cutlet, guaranteeing your coating will stay crunchy – top and bottom!