In a mixing bowl, combine the cooked chicken, shredded cheese, salsa, cumin, and chili powder.
Lay half of the mini tortillas out on a clean surface. Spoon a small amount of the chicken mixture onto each tortilla, then top with another tortilla to form each mini quesadilla.
Heat a skillet over medium heat with a bit of olive oil or butter. Cook each quesadilla for 2-3 minutes on each side, until golden brown and the cheese is melted.
Serve warm with a variety of dips and sauces such as sour cream, guacamole, or any of the suggested options. Garnish with chopped cilantro if desired.
