Combine the shredded chicken, cheese, onion, garlic, cumin, chili powder, paprika, salt, pepper, and cilantro in a large mixing bowl. Mix everything thoroughly so the spices coat the chicken evenly and the cheese distributes throughout.

Heat your tortillas in a dry skillet over medium heat for about 15 seconds per side, or wrap them in damp paper towels and microwave for 30 seconds until pliable and warm.

Place about 3 tablespoons of the chicken mixture in a line across the lower third of each tortilla. Roll the tortilla tightly around the filling, keeping it as compact as possible. Secure each rolled flauta with 1 or 2 toothpicks to prevent them from unrolling during frying.

Pour about 1 inch of vegetable oil into your large skillet and heat it over medium-high heat until it reaches 350°F. Test the temperature by dropping a small piece of tortilla into the oil; it should sizzle immediately and turn golden within 30 seconds.

Carefully place 3 to 4 flautas in the hot oil, making sure not to overcrowd the pan. Fry for 2 to 3 minutes per side until they turn deep golden brown and crispy.

Use tongs to remove the fried flautas from the oil and place them on a wire rack set over paper towels. Let them drain for at least 1 minute.

Once the flautas have cooled slightly and firmed up (about 1 minute), carefully pull out all the toothpicks.

Arrange the hot flautas on a serving platter and serve immediately with sour cream, salsa, guacamole, shredded lettuce, and queso fresco.