In a mixing bowl, combine your shredded chicken, shredded cheese, salsa, ground cumin, and chili powder. Stir thoroughly until the mixture is well combined and evenly coated with salsa.

On a clean surface, lay half of your mini tortillas flat. Spoon a generous amount of the chicken and cheese filling onto each tortilla, spreading it evenly but leaving a small margin at the edges. Top each with another tortilla to create a mini quesadilla.

Heat a skillet over medium heat and add a splash of avocado oil or a pat of butter. Once the skillet is shimmering, carefully place a couple of your assembled quesadillas in it. Cook for 2-3 minutes on each side until golden brown and crispy.

Once cooked, transfer the Mini Chicken Quesadillas to a cutting board and let them rest for a minute. Slice them into quarters for easy sharing. Serve warm with your choice of dips.