To a large bowl, add the shredded chicken. Season with the chili powder, ground cumin, garlic powder, onion powder, dried oregano, smoked paprika, cayenne pepper (if using), 1/2 teaspoon kosher salt, & ground black pepper as desired. Set aside for taco assembly.
Wrap the corn tortillas in a damp paper towel. Microwave 30 seconds to steam the tortillas, making them pliable enough for taco assembly. Remove from the microwave & set aside for taco assembly.
Brush olive oil across the surface of a large rimmed baking sheet. Place the warmed tortillas on the baking sheet, flipping them one or two times to get a nice light coating of oil on both sides. Assemble the tacos by sprinkling a little cheese on half of tortilla, nestling the shredded chicken over top, & sprinkling the remaining cheese over the chicken. Fold the tortillas, creating a taco around the chicken & cheese filling.
Transfer the sheet pan to the oven & bake the tacos 8-10 minutes. Remove from the oven. Working quickly & carefully, use a spatula to flip the tacos. Return to the oven & bake 8-10 minutes longer, until golden & crisp. Remove from the oven & allow to cool 2-3 minutes – the baked chicken tacos will get even crispier as they cool.