Preheat the oven to 425˚F and line 2 baking sheets with parchment baking paper. Set aside.
Heat a sauce pan over medium heat. When warm, add the 2 tablespoons olive oil and then add your onion. Cook, stirring occasionally, until caramelized. Meanwhile, make the tostada chips.
Brush both sides of your flour tortillas with olive oil. Cut the tortillas into quarters, arrange on the baking sheets so they aren’t touching, sprinkle the tops with a little sea salt and a pinch of ancho chili powder, and bake until golden brown and delicious, about 6-8 minutes.
If you’re assembling the salad family-style in a large bowl, add your baby kale, thinly sliced pieces of radish, and sliced cabbage; otherwise divide the ingredients between 4 bowls and set aside.
Make the lime vinaigrette: Add all the vinaigrette ingredients to a mason jar with a tight fitting lid and set aside.
Make the tropical chicken salad:
In a large bowl, combine the diced pineapple, pineapple juice, diced avocado, finely chopped jalapeño pepper, jicama, salt, lime juice, red pepper flakes, shredded chicken, and caramelized onions.
To put it all together:
Shake the lime vinaigrette until thick and the emulsified, drizzle over your baby kale mixture and toss to combine. Add your chicken salad on top of the kale (either in one large bowl, or divided between your four plates), top with the cotija cheese, and garnish with chopped cilantro or chopped green onions. Serve with wedges of lime and the tostada chips.