Combine the shredded chicken, cheese, salsa verde, cumin, garlic powder, smoked paprika, salt, and pepper in a medium bowl. Mix everything thoroughly until the chicken is evenly coated with seasonings and the cheese is distributed throughout.

Heat your tortillas in the microwave wrapped in a damp paper towel for 30 seconds, or warm them individually in a dry skillet for about 10 seconds per side. They should be pliable and warm to the touch.

Place about 3 tablespoons of filling in a line down the center of each tortilla, leaving about an inch at each end. Roll the tortilla tightly around the filling, then secure the seam with a toothpick.

Pour vegetable oil into your skillet to a depth of about 1/2 inch and heat over medium-high heat until it reaches 350 degrees Fahrenheit. Test the temperature by dropping a small piece of tortilla into the oil; it should sizzle immediately and turn golden within 30 seconds.

Carefully place 3 to 4 flautas seam-side down in the hot oil, making sure not to overcrowd the pan. Fry for 2 to 3 minutes on the first side until deep golden brown, then flip and fry another 2 to 3 minutes on the second side.

Use tongs to remove the fried flautas and transfer them to a paper towel-lined baking sheet. Let them drain for at least 1 minute before removing the toothpicks.

Place the drained flautas on a clean baking sheet in a 200-degree oven to keep warm while you fry the remaining batches.

Arrange the flautas on a serving platter and surround them with bowls of sour cream, guacamole, salsa, shredded lettuce, diced tomatoes, and crumbled cotija cheese. Serve immediately.