Preheat your oven to 425 degrees Fahrenheit if baking the tacos. Line a large baking sheet (or two) with parchment paper for easy clean-up.

In a medium bowl, combine the chili powder, garlic powder, ground cumin, 1/2 teaspoon kosher salt, onion powder, paprika, and ground black pepper. Toss the chicken strips in this spice mixture until evenly coated and then set aside.

In a large skillet, preferably cast iron, heat one tablespoon of olive oil over medium-high heat. Add the chicken strips and cook for about 5 minutes, stirring occasionally until lightly browned. Transfer the chicken to a medium bowl and set it aside.

Pour the second tablespoon of olive oil into the skillet. Add the sliced onion and bell peppers, cooking for 5 minutes, stirring often until they are softened slightly. Add the minced garlic, 1/2 teaspoon salt, and oregano, sautéing for one additional minute. Remove from heat and transfer the mixture to the bowl with the chicken, tossing everything to combine well.

Heat a skillet over medium to medium-high heat. Warm the corn tortillas in batches of two for 15-30 seconds on each side until they are pliable but not crispy.

Layer the warm tortillas with the chicken fajita mixture and sprinkle about two tablespoons of shredded cheese on top. Fold each tortilla to create a taco, gently pressing down on the side with the cheese to help it stick shut. Repeat this process with the remaining ingredients.

If baking, arrange the tacos in a single layer on two large baking sheets. Lightly spray with non-stick cooking spray (optional) and bake for 10-12 minutes, flipping them halfway through until crispy.

If using an air fryer, preheat to 400 degrees Fahrenheit for five minutes. Cook the tacos in a single layer at 400 degrees for six minutes, flipping halfway through. Serve warm.