In a large pan, place chicken breasts and garlic over medium heat and cook chicken. Season with salt, pepper, garlic powder, oregano, basil, and red pepper chili flakes.

While chicken is cooking, start the tortilla bowls. Pre-heat the oven to 375 degrees F. In a small frying pan, spray with cooking spray and turn heat on low. Lightly spray each side of tortilla with cooking spray as well and slightly toast each side of the tortilla. Using a 12-cup muffin tin or cupcake tin, flip upside down and place the warmed tortillas in-between each crevice to form a tortilla bowl. Cook in oven for ~8 minutes, or until browned and hardened.

Rinse and drain the black beans. Then dice the tomatoes, avocado, cabbage, spinach and jalapeno and set aside in a "line-up" so you can easily build your tostada bowls how you like.

Once chicken is done, dice up two of the chicken breasts in small pieces. (Use the other 2 chicken breasts for the next day, recipe below).

Build your bowls! I placed black beans and chicken on the bottom, then all of the veggies and avocado and topped with cheese and salsa! Garnish with lime.