Preheat the oven to 400ºF. Butterfly and pound the chicken breasts to about ½" thickness. Place in a large bowl and toss with the spices until fully covered. Place the chicken on a parchment-lined baking sheet and bake for 20-25 minutes until the internal temperature reaches 165ºF. Allow the chicken to cool and dice into very small cubes.

Turn the oven up to 425ºF and line a large baking sheet with parchment paper, or prepare your air fryer.

In a medium-size bowl, use a rubber spatula to combine the cream cheese, shredded cheese, and salsa. Gently add the chicken cubes and mix until thoroughly combined. Add any optional fillings you enjoy.

Working in batches, wrap 3 corn tortillas in a damp paper towel and microwave for 20 seconds. Remove one tortilla at a time, keeping the others wrapped. Spread the filling mixture over half of the tortilla. Gently roll the tortilla, starting at the filled end. Use a little bit of filling to seal the taquito. Place on the baking sheet, seam side down. Repeat with batches of tortillas until all the filling is used up.

Spray the taquitos lightly with some avocado oil spray.

Bake in the oven at 425ºF for 18-20 minutes OR air fry at 400ºF for 7-10 minutes until taquitos are crispy.

Serve immediately with salsa, sour cream, and guacamole! Enjoy hot.