Grilled Chicken Tostadas

I got this recipe from my aunt, who I believe found it in a family fun magazine. The chicken is the best part--it has so much flavor! If you have never had tostadas, they are essentially tacos but instead are piled on top of a crisp corn tortilla. You eat them with your hands.

Marinade
1/2 c fresh lime juice
1/4 c soy sauce
1/4 c vegetable oil (or olive oil)
1 T honey
2 tsp minced garlic
1 1/2 tsp chili powder

Tostadas
6 boneless, skinless chicken thighs (or breasts)--about 4 oz each
8 small corn tortillas (5-6" diameter)
1 1/2 c shredded Monterrey Jack cheese
shredded lettuce
Additional toppings: fresh salsa, guacamole, sour cream, cilantro, green onions, and additional cheese (I served it with creamy lime cilantro dressing too, and it was delicious!)

1. Place chicken in a gallon-size Ziploc bag and add all the marinade ingredients. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, place it in a bowl and refrigerate it for at least 4 hours (preferably overnight), turning the bag occasionally. Remove the meat from the refrigerator 20 minutes before you want to start grilling.
2. Preheat grill.
3. Remove the chicken from the bag and discard the marinade. Grill the chicken until it’s no longer pink inside, about 4-5 minutes per side on a gas grill. Transfer the chicken to a cutting board and let it rest for about 10 minutes before cutting it into ½” strips.
4. Lightly brush both sides of the tortillas with oil. Grill them on each side until they turn slightly brown, about 1 minute on a gas grill, sprinkle each one with 1 T of cheese. (I actually broil them in the oven or use a toaster. Just don't forget to flip them. You can also buy tostadas in the store, eliminating this step.)
   
5. To serve, layer the tortillas with shredded lettuce, the chicken strips, the remaining cheese, and any remaining cheese and additional toppings