Heat olive oil in a skillet over medium heat. Add diced chicken and cook until browned.

Stir in cumin, chili powder, garlic powder, salt, and pepper. Cook for another minute.

Pour in chicken broth, reduce heat, and let simmer until chicken is cooked through, about 10 minutes.

Warm the corn tortillas in a separate skillet or microwave.

Fill each tortilla with the chicken mixture, then top with lettuce, tomatoes, cheese, and sour cream.

Garnish with fresh cilantro and serve immediately.