Heat olive oil in a skillet over medium heat.
Add the chopped onion and sauté for 2–3 minutes until softened.
Stir in garlic and cook for 1 minute until fragrant.
Add shredded chicken, cumin, paprika, chili powder, salt, and pepper. Mix well.
Pour in tomato salsa and cook for 4–5 minutes, allowing flavors to combine.
Warm tostada shells in the oven at 350°F (175°C) for 3–4 minutes to crisp them further.
Assemble by spreading chicken mixture evenly over each tostada shell.
Top with shredded lettuce, diced tomatoes, cheese, and avocado slices.
Garnish with fresh cilantro and serve with lime wedges.
