In a large bowl, combine shredded chicken, diced bell pepper, red onion, mayo, lime juice, chopped cilantro, chili powder, garlic powder, and salt. Stir thoroughly until all ingredients are well-blended and coated. Allow mixture to sit for 10 minutes.

To ensure tortillas are pliable, stack two corn tortillas on a damp paper towel and microwave for 15-20 seconds until warm and soft.

Take a warm tortilla and spoon a generous amount of chicken filling into the center. Roll tightly around the filling and place seam-side down on a plate.

Preheat skillet over medium heat and lightly spray with cooking oil. Arrange taquitos seam-side down and cook for about 5 minutes until golden brown, then flip and cook for another 5 minutes.

Remove from skillet and place on a paper towel-lined plate. Serve hot with dipping sauces like guacamole or salsa.