In a medium bowl, combine the cooked shredded chicken breast, Buffalo wing sauce, ranch dressing, kosher salt, garlic powder, onion powder, ground cayenne pepper, and freshly grated Monterey Jack cheese. Mix everything together until well blended and creamy.

Lay out your flour or corn tortillas on a flat surface. Divide the chicken filling evenly among the tortillas, placing it in the center of each one. Roll the tortillas tightly around the filling, securing the ends with toothpicks.

Preheat your air fryer to 380°F (193°C) for about 5 minutes. Mist the air fryer basket with olive oil or cooking spray.

Place the assembled taquitos seam-side down in the preheated air fryer basket. Mist the tops lightly with cooking spray. Cook the taquitos at 380°F (193°C) for 8-12 minutes, flipping them halfway through until crispy and golden brown.

Once finished cooking, carefully remove the taquitos from the basket, ensuring the toothpicks are secure. Let them rest for a couple of minutes. Garnish with chopped green onions before serving.