In a large mixing bowl, combine the shredded chicken, diced bell pepper, red onion, mayo, lime juice, chopped cilantro, chili powder, garlic powder, and salt. Stir well and let sit for 10 minutes.

Microwave 4-6 gluten-free tortillas for 15-20 seconds on a damp paper towel until pliable.

Take a softened tortilla, place a spoonful of filling on one edge, and roll tightly, sealing the edges.

Preheat a skillet over medium heat, spray with cooking oil, place taquitos seam-side down, and cook until golden brown for about 5 minutes, then flip and cook the other side.

Transfer cooked taquitos to a plate lined with paper towels, serve hot with dips like salsa or guacamole.