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In a non-stick pan, heat half of the oil. Sear the chicken breasts for 1–2 minutes on each side. Transfer to a plate. Bake in the oven at 180 °C (350 °F) for 10–12 minutes. Remove from the oven. Shred. Set aside.
In the same pan, heat the remaining oil. Cook the onions for 2 minutes. Add the spices. Cook for 1 minute. Add the tomato sauce, chipotle pepper and adobo sauce. Cook for 1 minute. Add the shredded chicken. Combine.
Mix the avocado, lime juice and zest and half the olive oil. Season. Combine.
In another bowl, mix the yogurt, lime juice and zest, the remaining olive oil and the coriander. Combine.
In a bowl, combine all the salad ingredients.
Assemble the tostadas. Spread the avocado mixture. Top with the chicken mixture and add salad to taste. Serve with sauce and a wedge of lime.
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