Pull out and measure all of the ingredients.
In a bowl, combine chili powder, cumin, garlic powder, ½ teaspoon salt, ¼ teaspoon pepper, and cayenne.
Pat chicken dry with paper towels. Rub chicken with oil, and sprinkle spice mixture evenly. Put chicken in air-fryer basket and place basket in air fryer and set temperature to 400 degrees.
Cook until chicken temperature reaches 175 degrees; 12 to 16 minutes, flipping and rotating chicken halfway through cooking.
Meanwhile, combine tomato, onion, jalapeño, and lime juice in bowl. Season with salt and pepper to taste and set aside until ready to serve.
Transfer chicken to cutting board and let cool slightly. Using 2 shredding claws or 2 forks, shred chicken into bite-size pieces.
Serve chicken on warm tortillas, topped with salsa, lettuce, and cheddar.