Heat olive oil in a skillet over medium-high. Cook onion 3 minutes, add garlic for 30 seconds. Add ground chicken, break it up, and cook until no longer pink, about 5 minutes. Stir in chili powder, cumin, paprika, salt, and chicken broth. Simmer 2 to 3 minutes until most liquid is absorbed.

Warm tortillas in the microwave for 30 seconds wrapped in a damp paper towel. Place a small amount of cheese on each tortilla, spoon chicken onto one half, add another pinch of cheese, fold over, and press gently.

Wipe out the skillet and add enough vegetable oil to lightly coat the bottom. Heat over medium. Working in batches, cook tacos 2 to 3 minutes per side until golden and crispy. Drain on paper towels.

Transfer to a platter and serve immediately with desired toppings.