Preheat your oven to 450°F (232°C).

In a mixing bowl, combine shredded chicken, smoked paprika, garlic powder, onion powder, optional chipotle chili powder, and salsa. Stir until well blended.

Wrap corn tortillas in a damp paper towel and microwave for 30-60 seconds to make them pliable.

Brush one side of each tortilla with olive oil. On the non-oiled side, layer shredded cheese, add chicken mixture, then another sprinkle of cheese. Fold carefully.

Place tacos seam-side down on a baking sheet and bake for 16 minutes, flipping halfway through.

Allow the tacos to cool for about 3 minutes before serving.