in a bowl, toss chicken in olive oil to coat. Sprinkle with cumin, chili powder, onion powder, garlic powder and salt on both sides.
cook for 10 minutes, flipping halfway through. ensure chicken has reached 165°F when checked with an instant read thermometer in the thickest portion.
shred the chicken with two forks, and allow to cool slightly. stir in the cheese until well combined.
place chicken/cheese mixture in the middle of a medium-sized flour tortilla. roll it up tightly, and place seam side down on a plate.
add the taquitos to the basket, placing them seam side down. Spray tops of tortillas with spray oil and cook for 3-4 minutes, until golden and crispy.
top with fresh tomatoes, lettuce, avocado, sour cream or salsa, and enjoy!