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Place the chicken breast in a medium pot and add water until it covers the chicken. Add the powdered onion, garlic, salt, peppercorn, oil, and bay leaves.
Cook on medium heat for 40-45 minutes. Remove from heat, strain the liquid and place chicken in the fridge to cool.
Once cooled, shred the chicken with a fork and set aside.
Preheat your oven at 375°F. Line a baking sheet with parchment paper and place 8 corn tortillas.
Spray tortillas with oil and bake for 15 minutes. Cool and set aside.
In a large bowl, mash the avocado. Add the mayo, sour cream, lime juice, pepperoncini, pepperoncini juice, chicken, onions, chickpeas, cucumber, jalapeños, and cilantro.
Season with salt and pepper and mix until very well combined.
Garnish with more cilantro and serve with crispy tostadas.