Achiote-grilled Chicken Tostada

Ingredients

 * 2 x 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 purée
 * 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.
 * 2) Combine achiote paste and orange juice in mixing bowl.
 * 3) With wire whisk break up paste.
 * 4) Add garlic, oregano, olive oil, cilantro and salt and pepper to taste.
 * 5) Marinate chicken breast at least 6 hours and up to 24 hours.
 * 6) Cut cabbage into chiffonade. Reserve.
 * 7) Preheat oven to 375 °F.
 * 8) Lightly spray or brush canola oil onto wonton skins.
 * 9) Bake 10 minutes, until golden brown.
 * 10) 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.
 * 11) Toss cabbage with vinaigrette.
 * 12) Place on each wonton skin.
 * 13) Grill chicken. Slice.
 * 14) Place on cabbage.
 * 15) Make avocado goat cheese mousse by placing pulp, goat cheese, ¼ cup of cream, salt, cayenne pepper and lemon juice in blender. Purée until smooth.
 * 16) Put remaining 1½ cups cream into mixing bowl.
 * 17) Whip with whisk until soft peaks form.
 * 18) Fold into avocado mixture, reserve.
 * 19) Top entree with mousse and cilantro.