Tostadas de Ensalada de Pollo (Mexican Chicken Salad Tostadas)

1. Boil water with the garlic cloves, 1/4 onion, salt to taste, and bay leaves. Once it boiling, add the chicken and cook for 25-35 minutes depending on size.
2. While the chicken boils, drain the corn and chop the vegetables.
3. Remove the chicken and let it cool down. Discard the remaining ingredients.
4. Add the potatoes and carrots into the water. Boil for 12-13 minutes or until fork tender.
5. To a bowl, combine the Greek yogurt, light mayo, vinegar from the jalapeños, and mustard.
6. Shred the chicken.
7. Add all of the vegetables, shredded chicken, and yogurt sauce to a bowl and mix well. Add salt and pepper if needed. Store in the fridge for at least 30 minutes.
8. AIR FRYER TOSTADAS: Add oil spray to the tortillas and cook at 360* F for 6 minutes, flipping halfway.
9. One serving: ~1.5 cup of chicken salad on 4 tostadas.