Heat a grill pan over medium high heat. Season the chicken with the cumin, red pepper flakes, salt and pepper. Drizzle with olive oil and transfer to the heated grill pan. Grill for 4-5 minutes on each side until cooked through. Remove and set aside. Roughly chop the chicken into bite sized pieces

In a heavy bottom dutch oven or pot, heat safflower oil over high heat. Once heated, fry 1 small corn/flour tortilla at a time, turning once, until they are crisp. Remove the tortilla from the oil and place over paper towel to dry.

Once dry, place 1 fried tortilla onto a plate. Add some refried beans to the bottom. Sprinkle with some of the chopped chicken, a dollop of guacamole, halved cherry tomatoes and some of the cotija cheese. Drizzle the cilantro vinaigrette on top and serve.