Chipotle Chicken Tostadas with Pineapple Salsa

1. To make the tortillas, preheat the oven to 350°F and line a baking sheet with parchment paper. Place the tortillas in a single layer on the prepared baking sheet. Lightly spray the tops of the tortillas with nonstick cooking spray. Bake for 8 to 10 minutes, or until golden brown and crisp.
2. To make the salsa, toss together the pineapple, onion, jalapeño, lime juice, garlic, cilantro, avocado oil, and salt in a medium bowl. Refrigerate until ready to serve, up to 5 days.
3. To make the chicken, heat the avocado oil over medium-high heat, in a large skillet. Add the ground chicken, chipotle chili powder, salt & pepper. Cook the chicken, breaking up the meat with the back of spoon, until it is brown, (~7 mins). Drain off any excess fat from the pan, if necessary. Reduce the heat to medium and add the chicken broth & tomato paste and stir to combine. Continue to cook for ~2 more minutes. Remove from heat & cover to keep warm until ready to serve.
4. To assemble, spread the mashed avocado on top of each crisp tortilla. Sprinkle with shredded cabbage & a big scoop of chipotle chicken. Top with the salsa & a sprinkle of cilant