Preheat oven to 425 degrees F. Grease baking sheet or use a siplat mat on it. Set aside.
Pull the chicken off the bones and shred it. Put chicken into a bowl.
Mix together cumin, garlic powder, chili powder, and black pepper. Sprinkle over shredded chicken and mix together to season chicken.
Place 2-3 tablespoons of chicken on top of a corn tortilla and top with 1 tablespoon of shredded cheese. If corn tortillas are breaking or stiff, simply wrap the stack of tortillas in damp paper towels and microwave them for 30 seconds.
Roll tightly and place seam side down on your baking sheet. Brush the tops of each taquito with olive oil. Bake 20 minutes or until crisp.
Top with shredded lettuce, pico de gallo, guacamole, salsa, tomatoes, plain greek yogurt or whatever you desire. Serve over Uncle Ben's Santa Fe rice.