In a skillet, heat the olive oil over medium heat. Add the shredded rotisserie chicken, chili powder, cumin, garlic powder, onion powder, salt, and black pepper. Stir to combine and cook for about 5 minutes, or until heated through.
While the chicken is heating, warm the tortillas in a separate pan or microwave until pliable.
To assemble the tacos, place a generous portion of the seasoned chicken onto each tortilla.
Top with shredded lettuce, diced tomatoes, shredded cheese, and a dollop of sour cream.
Garnish with fresh cilantro if desired and serve with lime wedges on the side.
