Dairy Free Cheesy Chicken Tostada

Preheat oven to 350°F (175°C). Grease a baking dish with organic avocado oil. In a bowl, combine the cooked and shredded chicken breast, vegan Mexican cheese blend, vegan taco seasoning, and organic garlic powder. Layer this mixture into the greased baking dish. Drizzle 1/2 cup of organic bone broth over the top. Bake for 15 minutes. Remove from oven and stir thoroughly. Serve the cheesy chicken mixture on a gluten-free corn tostada, topped with diced organic avocados, diced roma tomatoes, and garnished with fresh parsley.