In a medium bowl, stir together the shredded chicken and cheese and the taco seasoning.
Warm the tortillas. Wrap them in a damp paper towel and microwave for about 30 seconds or until you're able to roll them easily without ripping the tortilla.
Brush or spray both sides of a corn tortilla with olive oil.
Add about 4 teaspoons of chicken mixture to the center of the tortilla and roll it into a tight log.
Place the taquito with the seam side down into the air fryer basket.
Do the same with the remaining tortillas, but be careful not to overcrowd the air fryer basket.
Spray the tops of the taquitos again with olive oil.
Cook at 400 °F (205 °C) for 9-12 minutes, or until the taquitos are golden brown and nicely crisped.
Garnish, if desired, and serve immediately. These should be enjoyed right away as they soften if they sit.