In a mixing bowl, combine shredded cooked chicken and softened cream cheese. Add cumin and chili powder, mixing until creamy and well incorporated.

Lay out tortillas on a clean surface. Spoon a generous amount of filling onto one edge of each tortilla, then roll tightly while tucking in the sides.

In a skillet, heat oil over medium heat to around 350°F (175°C).

Carefully place the taquitos seam-side down into the hot oil. Fry about 3-4 minutes on each side until golden brown and crispy.

Transfer taquitos to a plate lined with paper towels to drain excess oil. Garnish with cilantro and tomatoes, serving hot with dips.