Make tandoori chicken (or paneer or mushrooms if vegetarian) ahead of time. Take two cooked drumsticks and remove meat and set aside.
Make garlic yogurt sauce by blending all ingredients in a food processor or blender. Set aside.
Air fry 2 tortillas (one at a time) with a tbsp of avocado oil for 5 mins or less at 350 degrees F flipping half way, or pan fry on medium-high heat with 2 tbsp oil, flipping until crispy. Remove and place on a serving dish or plate.
Place tandoori chicken on each fried tortilla (tostada).
Top with chopped fresh veggies of choice, cilantro and jalapeños.
Garnish with cotija cheese and a drizzle of garlic yogurt dressing on each tostada.
Squeeze fresh lime juice on top. Serve immediately!