In a small bowl mix together garlic powder, paprika, salt, and pepper.
Rub the chicken breasts with the spice mixture evenly on both sides.
Add olive oil to a large skillet over medium heat. Add chicken breasts and cook for 4 – 5 minutes per side, turning once, until chicken is just cooked through. Remove chicken to a cutting board and let cool slightly.
When chicken is cool enough to touch, use two forks (or your hands) to shred. Put shredded chicken in a bowl and add buffalo sauce. Toss to fully coat chicken in sauce.
Preheat oven to 425 degrees.
Wrap tortillas in a damp paper towel and warm in the microwave for about 45 seconds to make them more pliable. Lightly brush both sides of each tortilla with olive oil and set on a baking sheet (or two baking sheets).
Add shredded buffalo chicken to one half of each tortilla. Top with either crumbled blue cheese or shredded cheddar cheese (or both!). Fold tortilla over to form taco, pressing firmly to close (if tortilla keeps popping up, don't worry too much as you'll be able to press it down after its first round in the oven).
Place baking sheet(s) in oven for 6 minutes. Remove, flip each taco, and return to oven for another 5-6 minutes, until tacos are golden and crispy.
Serve mini crispy buffalo chicken tacos with blue cheese sauce, extra buffalo sauce, shredded carrots, diced avocado, and diced tomato, if desired.