Poach the chicken in water or broth with salt for 15-20 minutes until cooked (165°F/74°C). Reserve ½ cup of the cooking liquid. Shred the chicken using forks or a stand mixer.

Heat 1 tbsp of oil in a large skillet. Sauté the diced onion for 5-7 minutes until translucent. Add the minced garlic, cumin, chili powder, smoked paprika, oregano, and optional cayenne; cook for 1 minute until fragrant.

Add the shredded chicken and the reserved cooking liquid or broth to the skillet. Simmer for 5 minutes, stirring, until flavors meld. Season with salt and pepper to taste.

Remove from heat. Stir in 1 cup of shredded Monterey Jack cheese and 2 tbsp of chopped cilantro (optional) until melted. Let the filling cool slightly before assembly.

Microwave 5-6 corn tortillas wrapped in a damp paper towel for 30-45 seconds until warm and pliable. Keep them warm and covered as you work.

Preheat the oven to 400°F (200°C). Line one or two large baking sheets with parchment paper.

Lay a softened tortilla flat. Spoon 1.5-2 tbsp of cooled chicken filling in a line just below the center. Roll tightly, starting from the side closest to the filling.

Place rolled taquitos seam-side down on the prepared baking sheet, leaving space between each. Lightly brush the tops and sides of all taquitos with 2-3 tbsp of olive or avocado oil.

Bake for 12-15 minutes, until the tortillas start to dry and turn light golden.

Carefully flip each taquito. Bake for another 10-15 minutes, or until golden brown, firm, and wonderfully crispy. For extra crispness, bake an additional 2-5 minutes, watching closely.

Remove from the oven and let rest on the baking sheet for 2-3 minutes before transferring to a serving platter. Serve hot with optional garnishes like sour cream, Greek yogurt, salsa, guacamole, fresh cilantro, and lime wedges.