Arrange all ingredients on the countertop for easy access. Use a sharp knife and chopping board to prepare any fresh toppings or garnishes if desired.
Heat a skillet over medium heat and add 1 tablespoon of olive oil. Once shimmering, add the shredded chicken, chili powder, and cumin. Stir well to evenly coat the chicken with the spices and cook for 2-3 minutes until heated through and fragrant, with some slight browning.
Meanwhile, wrap the tortillas in a damp cloth and warm them in a microwave for about 30 seconds until soft and pliable, or toast in a dry skillet until just lightly browned and flexible. Keep warm.
Once the chicken is heated and well-seasoned, remove the skillet from heat. Use tongs to divide the chicken evenly among the tortillas, placing it in the center of each.
Fold the tortillas around the filling to create tacos. If desired, lightly toast the assembled tacos in the skillet for 1-2 minutes on each side until the shells are crisp and golden, hearing a gentle sizzle.
Transfer the finished tacos onto a serving plate. Serve immediately with optional toppings like chopped cilantro, sliced onions, or lime wedges for added flavor and freshness.
