Start by seasoning the cut chicken breasts with salt and pepper, ensuring every piece is well-coated. In a mixing bowl, combine the olive oil, honey, freshly grated ginger, and minced garlic. Add the seasoned chicken to the bowl and mix well, allowing the chicken to marinate for at least 15 minutes.
In a large skillet over medium heat, add a splash of olive oil. Once hot, add the marinated chicken pieces. Cook for about 6-8 minutes, stirring occasionally, until the chicken is cooked through and caramelized.
While the chicken is cooking, heat vegetable oil in another skillet over medium heat. Once hot, add the corn or flour tortillas one at a time, frying them for about 1-2 minutes on each side until they are crispy and golden brown.
In a mixing bowl, combine diced red onion, sliced green onions, pomegranate arils, chopped cilantro, lime juice, pomegranate juice, and a pinch of salt and pepper. Toss gently to combine.
To assemble, place a crispy tortilla on a plate, top it generously with the honey ginger chicken, and finish with a spoonful of the pomegranate lime salsa. Repeat for the remaining tortillas until all the chicken and salsa are used up.
Serve your Honey Ginger Chicken Tostadas warm, garnished with extra cilantro and lime wedges on the side.
