Step 1: In a medium skillet over medium heat, sauté the diced onion and garlic with a tablespoon of oil until soft and fragrant.
Step 2: Add the shredded chicken, cumin, chili powder, salt, and pepper to the skillet. Stir to combine and cook for 3-4 minutes until the chicken is well-seasoned and heated through.
Step 3: Warm the corn tortillas in the microwave between damp paper towels for 30-45 seconds until they are very soft and pliable.
Step 4: Place 2 tablespoons of the chicken mixture onto each tortilla, slightly off-center. Roll the tortilla tightly and secure with a toothpick if necessary.
Step 5: Heat about 1 inch of oil in a large skillet to 350°F. Carefully place the flautas in the oil, seam-side down, in batches.
Step 6: Fry for 2-3 minutes per side until golden brown and crispy. Drain on a wire rack and serve immediately with your favorite toppings.