Preheat your oven to 400 degrees F and line 2 large baking sheets with parchment paper.
Steam or boil the chicken in a pot with water until it’s no longer pink; about 7-10 minutes, depending on the size of the chicken pieces. Drain and set aside to cool a little.
While the chicken cooks, wash and chop your veggies, grate the cheese and get your spices ready.
Using 2 forks, shred the chicken meat by pulling it apart.
Add the shredded chicken, spinach, carrots, and cheese in a big bowl and then add the cumin, salt, and garlic powder. Stir to mix everything evenly.
Put 2 tortillas between 2 paper towels and microwave for 10-15 seconds to make them more pliable.
No microwave? Dampen 2 dish towels and lay one on a baking sheet. Spread the tortillas on it and cover with the 2nd towel. Put those in your oven to warm up.
Grab only 2 at a time and fill each one with about 3-4 tablespoons of the filling mix, rolling each tortilla up tightly, but carefully. They break easily. Lay the filled taquito with the seam down on the baking sheet with the parchment paper. Repeat until all tortillas are filled and rolled up.
Brush the taquitos with oil and bake them at 400 degrees for about 15-18 minutes.
Enjoy with fresh salsa and/or guacamole.