To make the quick pickles, add lime juice, oregano, salt, and sugar to a small bowl, whisking to combine. Add sliced onion and cucumber, tossing in the pickling liquid. Let sit for 1 – 3 hours at room temperature, tossing every 20 minutes for the first hour. Store in the refrigerator for up to 1 month.
Arrange a layer of chips on a large plate. Scatter some of the pickled onion and cucumber, candies, peanuts, bacon and jicama over top. Add another layer of chips and toppings. Dress the entire plate with freshly squeezed lime juice, chamoy and hot sauce to taste. Finish with a sprinkling of chopped fresh cilantro.
To enjoy these Tostilocos on the go, open the bag of chips by slitting through one of the long sides. Add toppings and flavorings directly to the bag. Be sure to bring some extra napkins!