Slice the chicken breasts into bite-sized pieces and pat them dry. Rub the taco seasoning, onion powder, garlic powder, and kosher salt evenly over all the pieces.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the seasoned chicken in a single layer and cook for 4 to 5 minutes, turning once, until golden brown and cooked through. Set aside.

In a separate large deep skillet, heat 1 cup of oil over medium heat. Test by dipping the edge of a chalupa tortilla into the oil. If it bubbles immediately, the oil is ready.

Using heat-resistant tongs, dip one half of a chalupa tortilla into the hot oil while folding the other half over it to form a taco shell shape. Hold for about 30 seconds until golden and puffed, then flip and fry the other side. Repeat with all 8 tortillas.

Fill each crispy chalupa shell with cooked chicken and shredded cheese. Add toppings such as shredded lettuce, diced tomatoes, sour cream, and salsa. Serve immediately.