Cook the chicken breasts with onion, garlic, and a small piece of cinnamon stick.

Once cooked, shred the chicken.

In a skillet, heat a little oil and sauté the onion and tomato. Once softened, add the shredded chicken.

Add chipotle peppers or chipotle sauce to taste, adjusting the amount as you go to reach your preferred flavor.

Season with salt to taste.

Serve the chicken tinga on tostada shells and top with sour cream and lettuce.