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Preheat oven to 325°F. Line a large baking sheet with parchment paper.
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Spray both sides of the tostadas with cooking spray. Place in a single layer on the lined baking sheet.
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Bake for about 5 minutes, or until the tostadas are warm and slightly crisp.
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In a small bowl, toss the chicken with taco seasoning. Set aside.
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In a saucepan over medium-low heat, add the refried beans. Heat until hot. (You could also heat the beans in the microwave.)
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On each tostada, spread 2 tablespoons of refried beans. Top with ¼ cup of chicken, 2 tablespoons shredded cheese, ¼ cup lettuce, 1-2 tablespoons pico de gallo, a drizzle of sour cream, and a splash of lime juice.
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Serve immediately, garnished with cilantro.
