For Taquitos: Heat olive oil in a skillet over medium-high heat. Add onion and sauté until light and translucent, about 3 minutes, add cumin and salt, stir to combine. Stir in shredded chicken, chicken broth, reduce heat and simmer until heated through. Remove from heat. Preheat oven to 425 degrees. Brush a baking sheet with olive oil. Warm tortillas in microwave until pliable. Place two tablespoons of chicken on each tortilla roll tightly, place on baking sheet seam side down. Repeat until all taquitos are made. Brush lightly with olive oil. Bake 15-20 minutes until golden and crispy. Remove from oven, season with salt and serve warm with roasted poblano avocado sauce and shredded cabbage.

For Poblano Cream Sauce:

Preheat broiler. Place poblano on a baking sheet; broil until skin is charred, about 7-10 minutes.

Remove from baking sheet, place in bowl and cover with a towel to steam and cool 10 minutes, then peel off charred skin and remove stem and seeds. Place roasted poblano, sour cream, cilantro, lime juice and chicken broth into a food processor. Puree until smooth. Season to taste with salt and pepper, serve with warm taquitos.