Preheat your oven to 375 degrees F and line a large lipped baking sheet with parchment paper, foil or a silicone baking mat. Spray it generously with a non-stick spray. Set aside.

In one shallow bowl add the flour. In a second shallow bowl add the beaten eggs. In a third shallow bowl combine the cornflake crumbs, shredded coconut, bread crumbs, salt, black pepper and garlic powder. Give it a good toss.

Taking each chicken tender, dredge in the flour, and then the egg, and then the coconut mixture. Press to adhere where needed and lay the chicken out on the prepared baking sheet. Once you have done this for all of the chicken tenders, spray them generously with a non-stick spray.

Bake the chicken for 20-25 minutes or until brown and crispy on top and the chicken has cooked through. Remove from heat and let stand for 2-3 minutes.

Preheat your broiler on low. Assemble your tostadas by layering cheese and chicken on the corn tortillas. Place them on a large baking sheet lined with foil (this may need to be done in batches) and place in the oven for about 2 minutes, or until the cheese is just slightly melty. Remove from heat and add the sliced avocado. Sprinkle with fresh cilantro and enjoy!