Arrange all ingredients and tools on the countertop; prepare the tortillas by heating them in a dry skillet or microwave until warm and pliable, about 30 seconds.
Combine shredded chicken with cumin, paprika, chili powder, and a tablespoon of olive oil in a bowl; toss until evenly coated, then set aside.
8 small corn or flour tortillas, 2 tablespoons olive oil, 1 teaspoon paprika, 1/2 teaspoon chili powder
Heat a skillet over medium heat; add the seasoned chicken and cook, stirring occasionally, until heated through and slightly browned around the edges, about 3-4 minutes. Listen for a gentle sizzling and look for color change.
2 cups shredded rotisserie chicken, 2 tablespoons olive oil
Remove the skillet from heat; quickly warm tortillas in the same pan for about 30 seconds per side or until lightly toasted and pliable. Transfer to a serving plate.
8 small corn or flour tortillas
Divide the cooked chicken evenly among the tortillas; top each with a spoonful of fresh salsa and slices or mashed avocado. The assembly line of vibrant toppings completes the visual appeal.
2 cups shredded rotisserie chicken, 1 cup fresh salsa, 1 avocado sliced or mashed
Serve immediately while warm, allowing the flavors to meld and the textures to stay crisp and tender.
