In large skillet, heat oil over medium heat. Add garlic, onion and jalapeño; cook 5 minutes or until tender, stirring frequently. Transfer to large bowl; fold in chicken, and 1/2 teaspoon each salt and black pepper. Makes about 2 cups.
In small bowl, mash avocado with fork; stir in cilantro, and remaining 1/4 teaspoon each salt and black pepper. In separate small bowl, stir sour cream and lime juice. Makes about 3/4 cup avocado mixture and 1/2 cup sour cream mixture.
In batches, on griddle or in large skillet, cook tortillas over medium-high heat 4 minutes or until lightly browned, turning once. Cover to keep warm.
Preheat 3.3-quart or larger air fryer to 400°F for 5 minutes. Place 2 tablespoons cheese and 2 tablespoons chicken mixture on bottom half of each tortilla; starting at bottom, tightly roll up tortillas around filling and spray with cooking spray. In batches, air fry roll-ups, seam side down, in single layer 4 minutes or until tops are golden brown; turn and cook 3 minutes or until crisp.
Serve taquitos with avocado and sour cream mixtures.
No Air Fyer? No problem! These taquitos can be made in the oven, too! Place the filled taquitos, seam side down, on a parchment-lined rimmed baking pan, brush the tops of the taquitos with 2 tablespoons olive oil, and bake at 400° for 20 minutes or until golden brown and heated through.