In a mixing bowl, combine shredded chicken, cheddar cheese, cumin, chili powder, garlic powder, salt, and lime juice. Mix well.

Warm the corn tortillas in a skillet over medium heat until pliable.

Place about 2 tablespoons of the chicken mixture in the center of each tortilla and roll tightly.

In a large skillet, heat vegetable oil over medium-high heat.

Carefully add the rolled flautas to the hot oil, seam side down, and fry until golden brown and crispy, about 3-4 minutes per side.

Remove from oil and drain on paper towels.

Serve hot with sour cream, guacamole, salsa, and shredded lettuce on the side.