Instructions

• In a bowl whisk together 3 tablespoons olive oil, 3 tablespoons honey, 2 teaspoons grated fresh ginger, and 2 minced garlic cloves. Season 1 pound of chicken pieces with 1 teaspoon salt and 1 teaspoon pepper, place the chicken in a baking dish or resealable bag, pour the marinade over the chicken, seal, and refrigerate 2 to 24 hours.
• Make the pomegranate-lime salsa: in a bowl combine 2 sliced green onions, 1/2 diced red onion, 1/2 cup pomegranate arils, 1/4 cup chopped cilantro, juice of 2 limes, 1 tablespoon pomegranate juice, and a pinch of salt and pepper. Stir to combine. The salsa can be made ahead and will keep tightly sealed in the refrigerator for 2–3 days.
• When ready to cook, heat a large nonstick skillet over medium heat. Remove the chicken from the marinade and discard any remaining marinade. Add the chicken pieces to the hot skillet in a single layer if possible, cover, and cook until golden and cooked through, about 6–8 minutes, stirring once or twice (or until no pink remains / internal temperature reaches 165°F). Shred the cooked chicken slightly with two forks if desired and keep warm.
• To crisp the tortillas, heat a large skillet over medium heat and add 1 tablespoon vegetable oil, swirling to coat. Cook tortillas in the skillet until golden and bubbly, about 1–2 minutes per side, flipping once. Transfer cooked tortillas to a paper towel-lined plate to drain. Add the remaining 1 tablespoon vegetable oil to the skillet and repeat with the remaining tortillas.
• Assemble the tostadas: place a crisp tortilla on a plate, top with a portion of the cooked chicken, spoon the pomegranate-lime salsa (which contains the sliced green onions) over the chicken, and serve immediately.