Sauté diced chicken, with smoked paprika, lemon zest, oil and oregano for 2 mins, set aside.
Meanwhile, make almond sour cream: Combine sour cream, chopped almonds, smoked paprika and lime juice in a mixing bowl. Season with salt, adjust ingredients for flavour balance if needed.
To make the tostadas, use a 15cm ring cutter or the base of a glass and cut out circles from the corn tortillas using a sharp knife. Deep fry tortilla shells when oil is hot add tortilla and fry on both sides until golden. Remove and drain on paper towels.
To serve take a tostada, add caramelised onion chutney and add a dollop of almond sour cream, a tablespoon of guacamole and then add a small amount of chicken. Garnish with coriander.