Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

In a mixing bowl, combine the shredded chicken, Monterey Jack cheese, chili powder, cumin, garlic powder, and salt. Stir until the mixture is evenly coated.

Warm the corn tortillas briefly so they are pliable. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla and roll tightly. Place the rolls seam-side down on the baking sheet.

Cut the flour tortillas into thin strips. Wrap the strips around each rolled taquito in a crisscross pattern to create a mummy look, leaving a small gap near one end for the face. Lightly coat the wrapped taquitos with cooking spray.

Bake for 15 to 18 minutes until the edges are golden and crisp. Remove from the oven and press two olive slices into the open space on each taquito to form eyes.