Heat olive oil in a skillet over medium heat. Add chicken chunks and season with garlic powder, onion powder, salt, and pepper. Cook for about 10-12 minutes, or until chicken is cooked through.

Once cooked, use tongs to smash the chicken into smaller pieces in the skillet.

Warm the corn tortillas in a separate skillet or microwave until pliable.

In a mixing bowl, combine the shredded romaine lettuce with Caesar dressing, tossing to coat evenly.

To assemble, place a portion of the smashed chicken on each tortilla, top with the dressed lettuce, and sprinkle with Parmesan cheese and croutons if desired.