Add the onions and peppers to the skillet and saute until becoming tender.
In a mixing bowl, combine the shredded chicken, cream cheese, onions and peppers, chili powder, paprika, cumin, garlic powder, onion powder and salt and pepper to taste. Stir until completely combined.
Place the cheese into 8 evenly sized circles on a parchment lined baking sheet. Spread the circles out so that there is an inch or two of space between them, as they will expand when baking.
Bake for 8-10 minutes until the edges of the cheese circles are turning brown, and the cheese takes on a lacelike appearance.
Let the cheese circles cool for just a minute or so, and then place a layer of the filling down the center of each one.
Carefully but quickly roll the cheese circle around the filling to form taquito shapes.
Let the taquitos rest for several minutes so that the cheese shells can harden before serving.