Preheat oven to 400 degrees.
Pico de Gallo: Cut the lime in half. Squeeze the juice of one half on the chopped onions. Let them sit for 2 minutes (Tip: The lime juice cuts the raw onion flavor). Add tomatoes, jalapeno,, olive oil, salt and pepper to the onions. Squeeze on the other half of the lime juice and stir. Let sit for 5 minutes (to soak up the delicious flavor!)
Chipotle Guacamole: Cut avocados in half. Remove the seeds and skin. Use a fork to mash avocado, leaving it slightly chunky. Stir in chipotle, smoked paprika, salt, pepper and smoked paprika. Set aside.
With a pastry brush, brush olive oil (2 tbsp on all 4 tortillas) on both sides of each tortilla. Sprinkle 1 side of each tortilla with smoked paprika. Bake 10-12 minutes until crispy.
In a large bowl, season chicken with 2 tbsp smoked paprika, garlic powder, cayenne, salt and pepper. Heat a skillet to medium high heat. Add 2 tbsp of olive oil to pan. Add seasoned chicken and spread it out evenly in the pan. Let cook for 5 minutes without stirring, allowing the chicken to crisp up. Use a spatula to chop up the chicken in the pan. Stir and let cook for 1-2 more minutes until cooked through.
To assemble, smear a thin layer of guacamole on the tostada. Top with chicken, pico de gallo and more guacamole. Enjoy!