Heat the vegetable oil in a large cast iron skillet or heavy bottomed pot over medium heat until it reaches frying temperatures or 350 degrees.
Slice tortillas into quarters.
Using a slotted spoon or spider spatula, add the cut tortillas to the pot of frying oil in small batches. Fry until golden brown (about 2-3 minutes). Remove and place on a plate lined with paper towels to drain. While they’re still hot, squeeze lime juice on them follow by a little sea salt.
In a separate large pan over medium high heat, sauté onions until translucent, then add garlic and butter and chicken and sauté for an additional minute.
Add salsa verde and ½ a cup of vegetable stock to the pan and reduce to a simmer. Once the batch is heated through and bubbling slightly, add freshly fried tortilla chips, gently folding.
Once all the chips are evenly coated remove immediately while chips are still crispy.
Top with fresh diced onions, chopped cilantro, radishes, grated cotija cheese and a fried eggs.
Serve in medium size cast iron pan.