Prepare the filling by mixing chicken, chopped hatch chiles, cheese, garlic powder, cumin, and salt in a bowl.
Heat a skillet over medium heat and warm the corn tortillas for about 30 seconds on each side until pliable.
Spoon 2-3 tablespoons of the filling onto each tortilla and roll them tightly.
Secure each taquito with a toothpick if necessary to hold them in place.
In the same skillet, add enough oil to cover the bottom and heat it to 350°F (175°C).
Fry the taquitos in batches, turning occasionally, until they are golden brown and crispy, approximately 3-4 minutes per side.
Remove the taquitos from the oil and drain on paper towels to absorb excess oil.
Serve hot with your favorite dipping sauces and toppings, such as guacamole, sour cream, or salsa.
