1. Preheat the oven to 425 degrees and line a large baking sheet with aluminum foil. Set aside until ready to use.
2. Combine chicken, cream cheese, chipotle pepper, adobo sauce, cumin and chili powder in a large bowl until well mixed. Season with salt and pepper.
3. Place tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave for 15-30 seconds or until slightly warmed and pliable.
4. To assemble taquitos: spread approximately ¼ cup of filling onto one end of a tortilla, then sprinkle with a few tbsps of shredded cheese. Roll up tightlyand place seam side down onto your baking sheet. Repeat until all taquitos are made.
5. Bake at 425 until crispy and golden, approximately 15-20 minutes.
6. For the avocado cream sauce: blend avocado, sour cream, cilantro, garlic, lime juice and zest in a food processor until smooth. Add salt and pepper to taste.

*To cook with an air fryer: follow steps above but place taquitos in the basket of your air fryer, seam side down, and cook at 400 degrees for about 7 minutes. You may need to do them in batches depending on the size of your air fryer.