Cut the chicken breast into small bite-sized pieces. Add the chicken to a bowl with Ggreek joghurt salt, garlic, black pepper, paprika, cumin, parsley and olive oil. Mix until the chicken is evenly coated.

Heat a little oil in a pan over medium-high heat. Add the seasoned chicken and cook until golden and cooked through. Add the teriyaki sauce toward the end of cooking and stir until the chicken is coated in the glossy sauce. Remove from the heat. If you like your chicken warm while serving you can also do this step at the end!

To a bowl add the avocados, your finely diced red onion, lime juice, parsley and all the other spices mentioned above. Mix until creamy, leaving a few small chunks if you like more texture.

Add the finely diced onion, tomatoes and parsley to a small bowl. Season with salt, black pepper, and lemon juice. Mix and set aside so the flavors can come together.

Add the mayonnaise, Greek yogurt, salt, black pepper, garlic, paprika, and Tajín to a small bowl. Stir until smooth and creamy. If you prefer a thinner sauce for drizzling, add a small splash of water and mix again. If you like it thicker add more mayo (not Joghurt!!)

Heat enough neutral oil in a pan to shallow-fry the tortillas. Fry each tortilla one at a time until golden, crispy and lightly puffed, turning once. Keep in mind that they can turn from white to brown really quick, so keep an eye on it, turn the multiple times if needed so they don’t burn. Transfer the tortillas to a wire rack and allow them to cool slightly.

Spread around 1½ tablespoons of guacamole over each crispy tortilla. Add around 1 to 1½ tablespoons of cooked chicken on top.

Spoon about 1 teaspoon of pico de gallo over the chicken. Finish each tostada with a generous drizzle of the creamy Tajín sauce.

Serve the chicken tostadas straight away while the tortilla bases are crisp and the toppings are fresh.