Heat olive oil in a skillet over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes.

Add minced garlic and cook for an additional minute until fragrant.

Add ground chicken to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes.

Stir in chili powder, cumin, salt, black pepper, and chicken broth. Simmer for 5 minutes until the mixture thickens.

Warm corn tortillas in a separate skillet or microwave.

Spoon the chicken mixture onto each tortilla and top with lettuce, tomato, cheddar cheese, sour cream, and cilantro.

Serve immediately and enjoy your tacos!