Grilled Chicken Tostadas

Ingredients     Pickled Onions:     4 cups thinly sliced red onion (about 1 large)     2 cups boiling water $     1/2 cup fresh orange juice (about 1 medium orange)     1/2 cup red wine vinegar     1/8 teaspoon kosher salt     Chicken:$     2 garlic cloves, unpeeled     1/2 cup fresh orange juice (about 1 medium orange)     1/2 cup red wine vinegar     2 tablespoons achiote paste, crumbled     2 tablespoons fresh lime juice     2 teaspoons olive oil $     1/2 teaspoon kosher salt     1/4 teaspoon ground allspice     1/4 teaspoon freshly ground black pepper $     1 1/2 pounds skinless, boneless chicken breasts $     Remaining ingredients:     Cooking spray     12 (6-inch) corn tortillas     2 cups shredded leaf lettuce $     3/4 cup chopped peeled avocado $     3/4 cup crumbled queso fresco cheese     Pickled jalapeño pepper slices (optional)     Reduced-fat sour cream (optional) $     Cilantro leaves (optional) Preparation     1. To prepare pickled onions, combine onion and 2 cups boiling water in a large bowl. Cover and let stand 15 minutes; drain. Add 1/2 cup orange juice, 1/2 cup vinegar, and 1/8 teaspoon salt to onions. Cover and chill at least 2 hours.     2. To prepare chicken, heat a small nonstick skillet over medium heat. Add garlic to pan; cook 7 minutes or until tender, stirring occasionally. Remove garlic from pan; peel and mash. Combine garlic, 1/2 cup orange juice, and the next 7 ingredients (through pepper) in a large zip-top plastic bag. Seal bag, and shake vigorously to dissolve achiote paste. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Add chicken to bag, and seal and marinate in refrigerator for 30 minutes, turning bag occasionally.     3. Prepare grill.     4. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until done. Let stand 15 minutes. Shred with 2 forks.     5. Lightly coat tortillas on each side with cooking spray. Place tortillas on grill rack; grill 2 minutes on each side or until lightly browned.     6. Arrange 2 tortillas, overlapping halfway, on each of 6 plates. Top each serving with about 1/2 cup chicken mixture and about 1/2 cup pickled onions. Drizzle evenly with vinegar mixture. Top each serving with 1/3 cup lettuce, 2 tablespoons avocado, and 2 tablespoons cheese. Garnish with jalapeños, sour cream, and cilantro, if desired. Note: Achiote paste is made in part from ground annatto seed. It is a deep red, mildly spicy seasoning; you can find it at large supermarkets or Latin grocery stores.