For the Chicken:

1. In a medium skillet, melt the butter over medium-high heat.
2. Season the chicken breasts with salt and pepper and add them to the hot pan. Cook for 2 minutes per side.
3. Add in the buffalo sauce, stir everything to combine, and then cover the pan. Cook for 10 minutes and then uncover and cook for another 2-3 minutes. Turn the chicken to coat in the sauce as it cooks.
4. Shred the chicken right in the pan with two forks. Toss it to coat in the sauce. Set aside.

For the Slaw:

1. Whisk together the lime juice, ranch, vinegar, salt, and sugar in a large bowl.
2. Stir in the coleslaw mix and toss well to coat evenly in the dressing. Season, to taste, with additional lime juice or salt. Set aside.

For the Tostadas:

1. Preheat the oven to 350°F and line two large baking sheets with parchment paper or foil.
2. In a large skillet, heat the oil over high until it shimmers. Add the tortillas, one at a time, to the hot oil and cook for 20-30 seconds per side, or until the tortillas are golden and crisp (they may puff up a bit as they cook – gently push the air out of them when this happens so they stay mostly flat).
3. Remove the tortillas from the hot oil and allow to drain on a baking sheet lined with paper towels. Sprinkle with kosher salt while they are hot.
4. They will crisp up as they cool. Continue until all the tortillas have been crisped.

To Assemble:

1. Layer each crispy tortilla with some of the shredded buffalo chicken and the grated cheeses.
2. Place the tortillas on the prepared baking sheets and then bake for 5 minutes or until the cheese is melted and everything is warmed through.
3. To serve, take each tostada while still hot and pile on the limey slaw, a sprinkling of red onions, tomatoes, scallions, pickled jalapenos, and fresh herbs. Serve drizzled with more lime juice and dressing, as desired. If preferred, you can also top with a little crumbled blue cheese right before serving.