Season & Cook the Chicken
Pat the chicken thighs dry and season all over with the cumin, chili powder, smoked paprika, garlic powder, and kosher salt. Place in a small saucepan, cover with water or chicken broth by about an inch, and bring to a gentle simmer. Poach for 18–20 minutes until cooked through and very tender.
Shred & Mix the Filling
Pull the chicken from the liquid and shred using two forks. In a bowl, combine the shredded chicken with softened cream cheese, shredded cheese, salsa verde, and lime juice. Mix well — the cream cheese acts as a binder and keeps things moist inside the taquito. Taste and adjust salt or lime.
Warm the Tortillas
Wrap all 12 corn tortillas in a damp paper towel and microwave for 45–60 seconds until pliable, or warm them one at a time directly on a gas burner for 15 seconds per side. Keep them covered while you roll — cold tortillas crack and split.
Roll the Taquitos
Lay a warm tortilla flat. Spoon about 2–3 tablespoons of filling along the lower third in a thin log shape. Roll tightly from the bottom up, keeping the seam side down. Don't overfill — tight rolls hold together better. Repeat with remaining tortillas and filling.
Pan-Fry Until Crispy
Heat the oil in a large skillet over medium-high heat until shimmering (about 350°F). Working in batches, place taquitos seam-side down in the oil. Fry, turning occasionally with tongs, until golden and crisp on all sides, about 3–4 minutes total.
Drain & Serve
Transfer taquitos to a wire rack or paper towel-lined plate. Serve immediately with sliced avocado, sour cream, and extra salsa verde on the side. Best eaten within a few minutes of frying while still shatteringly crisp.