• Combine first four ingredients and mix well. Place in plastic bag with chicken, squeeze out air, and seal bag. Knead chicken around marinade to coat as much as possible. Refrigerate for 20-30 minutes.
• Toast corn tortillas over open flame until crispy. Remove from heat and set aside.
• Roast poblanos over high heat until skin blisters and blackens and peppers become soft. Remove from heat and allow to cool.
• Meanwhile, grill chicken thighs over medium heat for 10 - 15 minutes or until done. Remove from heat and allow to rest for 5 minutes before chopping into bite-sized pieces.
• Remove stem, seeds, and charred skin from poblanos. Place peppers in medium sized bowl and mash with fork. Remove pit from avocado and add pulp to bowl with pobalano. Squeeze lime juice and add dash of salt and mash with back of fork until blended but slightly chunky.

To assemble tostada: Place a layer of poblano guacamole on top of corn tortilla. Top with chicken, 1/4 cup Sargento 4 Cheese Mexican Blend, and garnish with cilantro.