Preheat the oven to 425 degrees. Line a cookie sheet with foil and spray with cooking spray.
In a mixing bowl, mix together the shredded chicken, cumin, chili powder and garlic powder.
Fill each tortilla with a heaping spoon full of the chicken mixture and a pinch or two of shredded cheese. Roll up and place seam side down on the cookie sheet.
Brush the tops of each taquito with olive oil and bake for 20 minutes or until the tops start to brown.
Top with your choice of toppings. I used lettuce, tomato, avocado, sour cream, cilantro and salsa. Enjoy!