Preheat oven to 375°F. Line a large, rimmed baking sheet with heavy-duty aluminum foil. Prepare chicken by removing skin, if desired.
In a medium bowl, combine olive oil, salt, garlic powder, and pepper. In another bowl or shallow dish (like a pie plate), combine crushed tortilla chips and taco seasoning.
Dip a piece of chicken in the olive oil mixture, coating it on all sides. Place chicken in crushed tortilla chips and turn and press it into chips until evenly coated. Place on baking sheet. Repeat with remaining chicken pieces, leaving a bit of space between each piece.
Bake for 40 minutes. If chicken is getting too brown at this point, lay a sheet of foil on top. Bake for an additional 5 to 10 minutes or until chicken is cooked through (reaching an internal temperature of 165°F).
Bone-in chicken breasts may be used as well, but since white meat cooks faster than dark, check for doneness sooner.
Adjust the amount of taco seasoning depending on how spicy you want your chicken to turn out.