Preheat the oven to 425°F (218°C). Line a baking sheet with foil and lightly coat it with cooking spray.
Soften the cream cheese by microwaving it in a microwave-safe bowl for 20–30 seconds, then stir until smooth.
Add the green salsa, lime juice, cumin, chili powder, onion powder, and garlic powder to the cream cheese and mix until well combined.
Stir in the chopped cilantro, sliced green onions, shredded chicken, and grated pepper jack cheese until fully incorporated.
If using corn tortillas, warm a few at a time in the microwave between damp paper towels for 20–30 seconds so they are pliable and won’t crack when rolled.
Place about 3 tablespoons of the chicken mixture on the lower third of each tortilla, leaving roughly 1/2 inch from the edges, then roll tightly and place seam-side down on the prepared baking sheet. Arrange taquitos so they are not touching.
Lightly spray the tops of the taquitos with cooking spray and sprinkle a little kosher salt over them.
Bake for 15–20 minutes until the taquitos are crisp and the ends are golden brown. Remove from oven and serve with desired dips.
