BBQ Chicken Tostadas (with optional Cashew Cheese Sauce)

1. **Prepare Shredded BBQ Chicken:** Heat a skillet over medium heat. Once hot, add olive oil. Add 3 chicken breasts seasoned with salt and pepper. Cook for 7 minutes on each side, ensuring the internal temperature is safe. Remove chicken, add to a bowl, and shred with two forks. Split the shredded chicken in half; coat each half with 1/2 cup of your preferred BBQ sauce (total 1 cup if making both variations).
2. **Prepare Cashew Cheese Sauce (optional):** Soak 1 cup of cashews for at least 4 hours (or overnight). Combine the soaked cashews, 1 cup water, 2 tbsp nutritional yeast, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp sea salt in a food processor. Purée until completely smooth. Store in the fridge and reheat when ready to use.
3. **Assemble Tostadas:** Preheat oven to 350°F (175°C). Rub a little olive oil on each side of 4 grain-free tortillas. Toast them in the oven for 4 minutes until super crispy.
4. Remove tortillas from the oven. For one version (e.g., Eli's), add the BBQ chicken and regular provolone cheese. For the other version (e.g., author's), add the BBQ chicken and the homemade cashew cheese sauce.
5. Bake the assembled tostadas for another 6 minutes.
6. Enjoy!