In a large pot, add the chicken breasts and enough water to cover them. Add a pinch of salt. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the chicken is cooked through.

Remove the chicken from the pot and let it cool slightly. Shred the chicken using two forks.

Cook a pouch of Knorr Arroz Blanco as per package instructions.

In a large skillet, heat the vegetable oil over medium heat. Add the sliced onions and cook until they are soft and translucent, about 5 minutes.

Add the minced garlic and cook for another 1-2 minutes.

Stir in the diced tomatoes and cook until they begin to soften, about 5 minutes.

Add the chopped chipotle peppers, oregano, cumin, and bay leaf. Stir to combine.

Pour in the chicken broth, season with salt and pepper, and bring the mixture to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld.

Add the shredded chicken to the skillet with the sauce. Stir well to coat the chicken with the sauce.

Let the mixture simmer for another 10 minutes, or until the sauce has thickened and the chicken is heated through. Remove the bay leaf before serving.

To serve, spoon the tinga de pollo onto the tostadas. Top with shredded lettuce, avocado slices, crumbled queso fresco, and a drizzle of Mexican crema, if desired.

Serve with lime wedges on the side for an extra burst of flavor.