Heat the olive oil in a large skillet over medium heat.

Add the minced garlic to the skillet and sauté until fragrant, about 1 minute.

Stir in the shredded chicken, onion powder, chili powder, cumin, and kosher salt, mixing well to combine.

Pour in the salsa and chicken broth, and let the mixture simmer for about 5 minutes until heated through. If the mixture seems too thick, add a little more chicken broth to reach desired consistency.

Remove from heat and squeeze in the juice of one lime, stirring to incorporate.

Warm the flour tortillas in a dry skillet or in the microwave until they are soft and pliable.

Assemble the tacos by spooning the chicken mixture onto each tortilla, and add your favorite toppings such as shredded lettuce, diced tomatoes, shredded cheese, sour cream, and avocado.