Preheat your oven to 350.
First, prepare the chicken. In a wide, shallow pan, add the chipotle peppers in adobo and the honey and stir. Bring to a simmer over medium heat then add the chicken. Toss to coat then continue cooking until sauce is absorbed and the chicken is hot; about 5 minutes. Set aside
Once the oven is preheated, place tostadas on a baking sheet or directionly on the middle oven rack and bake for 5 minutes.
Meanwhile, add 2 mashed avocados, the juice from 1 lime and a pinch of kosher to a bowl. Stir it up and set aside.
Once the tostadas are hot, spread the simple guacamole evenly over each of the tostada shells.
Then equally top with the honey chipotle shredded chicken, roasted corn, pink pickled red onions, pickled jalapenos, queso fresco and cilantro. Add more of certain toppings depending on how you like it to taste!
Finish with a few dashes of hot sauce and salt if needed and serve immediately.