Achiote-grilled Chicken Tostada

Ingredients

 * 2 4-6 oz. Chicken breasts (boneless/skinless)
 * 15 round Gyoza Skins
 * 1 head Napa Cabbage
 * 5 oz Achiote Paste
 * 1 Cup Orange Juice
 * ½ Tbsp minced Garlic
 * 1 Tbsp Oregano
 * ¼ Cup Olive Oil
 * ¼ Cup chopped Cilantro
 * salt and pepper to taste
 * 3 Cups Mango Puree
 * ¾ Cup Lime Juice
 * 1 bunch Cilantro
 * ¼ Cup Honey
 * 1 tsp Kosher Salt
 * 3 Fresh California avocados peeled, seeded and mashed
 * ½ Cup Goat Cheese
 * 1 ¾ Cups Heavy Cream
 * 2 tsp Lemon Juice

Directions

 * 1) Make marinade. Combine achiote paste and Orange Juice in mixing bowl.
 * 2) With wire whisk break up paste.
 * 3) Add Garlic, Organo, Olive oil, Cilantro and Salt and Pepper to taste.
 * 4) Marinate Chicken Breast at least 6 hours and up to 24 hours.
 * 5) Cut cabbage into chiffonade. Reserve.
 * 6) Preheat oven to 375F. Lightly spray or brush Canola Oil onto wonton skins.
 * 7) Bake 10 minutes, until golden brown.
 * 8) Make Mango Lime vinaigrette by putting Mango Puree, Lime Juice, Cilantro, Honey, Sour Cream and Kosher Salt in a blender for 30 seconds. Then Reserve.
 * 9) Toss Cabbage with vinaigrette.
 * 10) Place on each wonton skin. Grill Chicken. Slice. Place on cabbage.
 * 11) Make Avocado Goat Cheese mousse by placing pulp, goat Cheese, 1/4 cup of cream, salt, Cayenne peper and lemon juice in blender.
 * 12) Puree until smooth. Put remaining 1 1/2 cups cream into mixing bowl.
 * 13) Whip with whisk until soft peaks form. Fold into avocado mixture, Reserve.
 * 14) Top entree with mousse and cilantro.