Preheat a grill. Score chicken breasts, then add a marinade of the yogurt, garlic, salt, pepper, chili flakes, lemon juice, and tandoori powder. Marinate the chicken breasts for 6 hours minimum

Using a cookie cutter, cut individual slices out of the tortillas, and bake them in the oven for about 3-4 minutes at 375 degrees.

Place marinated chicken on the grill and cook until juices run clear when pierced with a fork. About 7 minutes per side.

Slice the chicken when done and add a slice to the tostadas, top with corn kernels, cilantro, and a little red onion. Finish the tostada with a very light drizzle of the yogurt mint and cilantro sauce

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