In a skillet, heat the olive oil over medium heat. Add the shredded rotisserie chicken, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Stir to combine and cook for about 5 minutes, until heated through.

While the chicken mixture is heating, warm the tortillas in a separate skillet or microwave until pliable.

To assemble the tacos, place a generous amount of the chicken mixture onto each tortilla. Top with shredded lettuce, diced tomatoes, cheese, and a dollop of sour cream.

Garnish with fresh cilantro if desired and serve with lime wedges on the side.