For the mango and avocado salsa: In a medium bowl, combine the cilantro, garlic, mango, avocado, jalapeno and lime juice. Mix in the salt and pepper. Set aside.
For the jerk chicken nachos: Preheat the oven to 400 degrees F or prepare a grill for indirect heat to 400 degrees F.
In a small skillet over medium heat, combine the chicken, jerk seasoning and 3 tablespoons water. Cook until the water is totally evaporated and the seasoning is evenly distributed, about 3 minutes.
Spread the tortilla and plantain chips out evenly on a baking sheet or in a disposable foil pan. Top with the beans and chicken, then the cheese. Place in the oven or on the grill over indirect heat and bake until the cheese is bubbly, 7 to 8 minutes. Top with the mango and avocado salsa and drizzle with the sour cream.