Drizzle olive oil on both sides of the chicken and then season with poultry seasoning, cumin, chili powder, salt, and pepper on both sides.
Grill chicken over medium-high heat for about 5-6 minutes on each side or until done.
Using two forks, shred the chicken and then set aside.
In a large bowl, combine the softened cream cheese, jalapeños, green onions, and cilantro.
Add the shredded chicken to the cream cheese mixture and check for seasoning.
Microwave the corn tortillas for a couple of seconds.
Spoon about 2 tbsp of the chicken mixture on the corn tortilla and roll them up.
Fry the flats seam side down for 1-2 minutes on each side.
Serve immediately and enjoy!