In a large heavy bottom saucepan, heat the olive oil over medium-low heat. Add the garlic and cook for 1 minute, then add the chili powder, cumin, paprika, onion powder, salt and pepper, stirring to combine.
Add the chicken and stir to coat with the spice mixture. If needed, add 2-3 tablespoons of water to help distribute everything evenly. Remove from the heat and stir in the salsa.
Serve tacos on warm tortillas with your favorite toppings! I highly recommend adding a spritz of fresh squeezed lime juice at the end.
I used almost an entire chicken, including both the white and dark meat. If you prefer to use only white meat, aim to cut the recipe in half. You can substitute boneless skinless chicken breasts for the rotisserie chicken. Poach them in lightly simmering water for 20-30 minutes until cooked through, then shred with a fork.