Preheat your oven to 425°F (220°C) if baking. Line a baking sheet with parchment paper and lightly brush with oil. If frying, heat 1/2 inch oil in a skillet over medium-high heat until shimmering.

In a bowl, combine shredded chicken, cheese, diced onion, garlic, cumin, smoked paprika, and a pinch of salt and pepper. Stir until everything is evenly coated and aromatic.

Heat the tortillas for 15–20 seconds on each side in a dry skillet or a microwave wrapped in a damp towel.

Place about 2 tablespoons of filling near the bottom edge of a tortilla. Tightly roll the tortilla around the filling and place it seam-side down on the prepared baking sheet. Repeat with remaining tortillas.

Brush each rolled taquito lightly with oil. Bake for 15–20 minutes, turning once, until golden and crisp, or fry for 1–2 minutes per side until deeply golden and crisp.

Let taquitos rest for 2 minutes, then garnish with cilantro and a squeeze of lime. Serve with warm salsa, guacamole, or sour cream.