• Preheat the oven to 425ºF and line a baking sheet with parchment paper. (See Kelly's Notes for air fryer instructions.)
• In a large saucepan, heat the olive oil over medium heat. Add the diced onion and cook until it's translucent, 3 to 5 minutes. Add the garlic, and cook, stirring occasionally, for about 3 minutes until it's golden and fragrant.
• Reduce the heat to low, and then add the lime juice, cumin, paprika, salt and black pepper to the pan, stirring to combine. Add the shredded chicken, tossing to combine.
• Transfer the chicken mixture to a large bowl and let it cool for 10 minutes, and then stir in the shredded cheese.
• Arrange the tortillas on work surface then place about 3 tablespoons of the chicken mixture on the lower third of each tortilla. Tightly roll up the tortilla, secure it with a toothpick, and then place it seam-side down on the prepared baking sheet. Repeat the filling and rolling process with the remaining tortillas.
• Bake the taquitos for 15 to 20 minutes until golden brown and crispy. (See below for air fryer instructions.) Serve with guacamole and salsa.

Kelly's Notes:

• Taquitos are traditionally made with corn tortillas, however you can use flour tortillas, which are much more pliable, and thus easier to roll.
• To cook the taquitos in an air fryer: Preheat the air fryer to 400°F. Grease the basket with cooking spray then arrange a portion of the taquitos in an even layer. Coat the taquitos with cooking spray then air-fry them until golden brown and crispy, about 8 minutes.