Preheat oven to 350 degrees.
Heat olive oil in a large skillet over medium high heat. Add garlic, onion and jalapeño, stirring often until they begin to soften - about 3-4 minutes. Then, add corn, chickpeas, tamari, lime, spices and seasoning. Stir well to combine and cook over medium heat for 5-7 minutes. Remove from heat. Stir in cherry tomatoes.
Add tortillas in a single layer, straight on to the baking sheet. Bake for 10-12 minutes or until crisp (hard) and browned. Set aside to cool.
In the meantime, make avocado cilantro sauce: Add all items to a blender and blend until smooth, adding extra water as needed to blend.
To serve, spread avocado sauce over each tostada, layer a heaping spoonful of chickpea mixture, then top with red cabbage, hot sauce, and a squeeze of lime. Continue with remaining tortillas. Serve immediately!