In a large bowl, mix the shredded chicken with chili powder, garlic powder, cumin, onion powder, and salt to taste until well combined.

Wrap the tortillas in a damp cloth and microwave for about 1 minute or until they are warm and flexible.

Spoon the chicken mixture and cheese onto each tortilla, roll them up tightly, and secure with a toothpick.

For frying: Heat oil in a skillet to 350°F and fry the taquitos in batches until golden brown, about 1-2 minutes per side. Drain on paper towels.

For baking: Preheat the oven to 425°F, place taquitos on a baking sheet, brush with oil, and bake for 15-20 minutes until crispy.

For air frying: Preheat air fryer to 400°F, place taquitos in the basket, spray with oil, and air fry for 7 minutes, flipping halfway through.

Serve the taquitos with your choice of toppings such as shredded lettuce, pico de gallo, sour cream, and guacamole.