Season chicken with salt, cayenne, and paprika. Using a fork or a meat tenderizing blade.
Toss the rest of the ingredients into a large ziplock bag. Place egg and water in a bowl, lightly beaten.
Place slaw ingredients in a small bowl, mix well. cover and place in the refrigerator.
Dip each of chicken in egg, and coat with tapioca flour mix. Place on a cooling rack for 10 min. After 10 min toss the chicken back in starch and recoat.
Peel, wash and cut ends of plantain, then into 9 cylinders. season with salt.
Heat a medium skillet in on medium heat. Add 1/4 cup of oil.
Add plantains and brown each side.
Remove out of oil, leaving skillet heating on the stove. Wet the bottom of a ringless plate/bowl or glass. On top of a cutting board, smash each piece into a circular disk. Use a spatula to remove if it is sticking.
Return to oil and cook each side till crisp. Remove from heat and place on paper towel.
Heat oil in a large skillet on medium to high heat. Add coated chicken and fry for 5 min on each side. chicken should be between 160-165 degrees Fahrenheit.
Place on a clean cooling rack, to slightly cool.
Place a few pieces of arugula on each piece of tostone, top with chicken and coleslaw. Drizzle with whole30 compliant bbq sauce.