In a small saucepan, add the Supermalt, sugar and honey. Bring to the boil then reduce the heat, bringing to a simmer for 8-10 minutes or until the liquid has reduced by half. Set aside and leave to cool slightly.
Season the chicken. Add the chicken to the glaze, cover and transfer to a fridge to marinate for 30 minutes.
Meanwhile, combine the cayenne, ginger and a large pinch of salt in a small bowl. Add the plantain and toss together until coated. Heat 2 tbsp oil in a large frying pan until hot, then add the plantain. Cook on a medium heat for 2 minutes until the underside is starting to brown, then flip over, cooking for another 1-2 minutes until starting to crisp up around the edges. Transfer to a tray lined with a paper towel. Cover and keep warm.
Heat a large griddle pan until hot and brush with the remaining oil. Add the chicken and cook on a medium heat, turning often and basting with the glaze left in the bowl for 10-12 minutes until dark and sticky. Transfer to a plate and leave to rest for 5 minutes.
Combine the mayonnaise with your hot pepper sauce of choice. On your bottom bun, spread some peanut butter. Top with the chicken thigh. Layer on the plantain followed by the tomato and lettuce leaves. Smear a good dollop of the spiced mayonnaise on the bun top and finish off your burger.