Heat olive oil in a skillet over medium heat. Add diced chicken and cook until browned, about 5-7 minutes.

Add cumin, chili powder, garlic powder, onion powder, salt, and pepper. Stir to combine.

Pour in chicken broth and simmer for an additional 5 minutes until chicken is cooked through.

Warm the corn tortillas in a dry skillet or microwave until pliable.

Fill each tortilla with the chicken mixture, then top with lettuce, tomatoes, cheese, sour cream, and cilantro.

Serve with lime wedges on the side.