Preheat the oven to 375°F (190°C).

In a skillet, heat olive oil over medium heat. Add shredded chicken, chili powder, cumin, garlic powder, and onion powder. Stir to combine and heat through for about 5 minutes.

Remove from heat and mix in half of the shredded cheese.

Lightly grease a baking dish. Warm the corn tortillas in the microwave for about 30 seconds to make them pliable.

Fill each tortilla with the chicken mixture and roll them up tightly. Place seam-side down in the baking dish.

Top with the remaining shredded cheese.

Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.

Remove from the oven and let cool slightly. Serve with shredded lettuce, diced tomatoes, sour cream, cilantro, and avocado on top.