Heat olive oil in a skillet over medium heat. Add diced chicken and cook until browned.

Stir in cumin, chili powder, garlic powder, onion powder, salt, and pepper. Cook for another 5 minutes.

Pour in chicken broth and simmer until chicken is cooked through, about 5-7 minutes.

Warm corn tortillas in a dry skillet or microwave.

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

Garnish with fresh cilantro and serve immediately.