Fry the Tortillas:
Heat about an inch of oil in a heavy skillet over medium-high heat. Fry the corn tortillas one at a time until crispy and golden, about 1-2 minutes per side. Drain on paper towels and sprinkle with a little salt while still hot.

Prepare the Toppings:
Warm the refried beans in a saucepan or in the microwave until heated through.
If the chicken is not already seasoned, you can mix it with a little salsa for additional flavor.

Assemble the Tostadas:
Spread a layer of refried beans on each crispy tortilla.
Top with shredded chicken, lettuce, tomatoes, and cheese.

Add Final Touches:
Garnish with slices of avocado, dollops of sour cream, and a sprinkling of fresh cilantro. Drizzle with salsa or hot sauce if desired.

Serve:
Serve immediately with lime wedges on the side for squeezing over the tostadas.