Pre-heat the air fryer to 400ºF.

Brush both sides of the tortillas with oil and season lightly with salt.

Working in batches, air-fry the tortillas for 2 minutes on each side until crispy. (You might need to place a small rack on the tortillas to hold them down so they don’t blow around.) Set the crispy tortillas aside.

Drizzle the chickpeas with a little oil and toss them with the chili powder, smoked paprika and salt.

Place the chickpeas in the air fryer basket or tray and air-fry at 400ºF for 15 minutes, shaking a few times during the cooking process. The chickpeas should be a little crunchy but still soft in the middle. (Alternately roast the chickpeas in the oven at 400°F for 20 to 25 minutes, stirring a couple times during the cooking process.)

While the tortillas and chickpeas are cooking, make the chipotle crema. Place the chipotle peppers, sour cream, lime juice and zest and salt in a mini food processor and process until it is smooth. Chill the sauce until you are ready to serve.

Pre-heat a skillet over medium-high heat and add a little olive oil to the pan. Add the shredded chicken to the pan and fry until all the chicken is warmed through and some of the edges are crispy.

To assemble the tostadas, top each crispy tortilla with some of the warmed shredded chicken, spreading it close to the edges. Top with some shredded cabbage or lettuce, sprinkle a little cheese on top and drizzle with the chipotle crema. Garnish with some of the roasted chickpeas and cilantro and serve.