1. Prepare the Chicken Filling:
   • In a large mixing bowl, combine the shredded cooked chicken, chopped onion, cilantro, garlic powder, cumin, chili powder, salt, and pepper. Stir until well combined. Set aside.
2. Assemble the Flautas:
   • Warm the tortillas slightly in the microwave to make them more pliable.
   • Spoon 2-3 tablespoons of the chicken mixture down the center of each tortilla. Roll them up tightly into a cylinder shape.
3. Fry the Flautas:
   • Heat a few tablespoons of vegetable oil in a large skillet over medium heat.
   • Carefully add the rolled flautas to the hot oil, seam side down, and fry for 2-3 minutes on each side, until they are golden brown and crispy.
   • Remove the flautas from the skillet and drain on paper towels.
4. Serve the Flautas:
   • Serve the crispy chicken flautas with sour cream, salsa, guacamole, or shredded lettuce if desired.

For the Fideo:

1. Toast the Noodles:
   • In a large skillet, heat 1 tablespoon of olive oil over medium heat.
   • Add the fideo noodles (or broken spaghetti) and cook for 3-4 minutes, stirring frequently, until the noodles are lightly golden and toasted.
2. Cook the Vegetables:
   • Add the diced tomato, chopped onion, and minced garlic to the skillet with the noodles. Stir for 2-3 minutes until the vegetables are softened.
3. Add the Broth and Seasonings:
   • Pour in the chicken broth, ground cumin, chili powder, salt, and pepper. Stir to combine.
   • Bring the mixture to a simmer, then reduce the heat to low and cover. Cook for 8-10 minutes, or until the noodles are tender and the broth is mostly absorbed. If needed, add a bit more broth or water during cooking.
4. Serve the Fideo:
   • Once the noodles are cooked, remove from heat and fluff with a fork. Serve alongside the chicken flautas.