Step 1: Prepare the Flavorful Chicken Filling
In a medium skillet, heat olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant. Stir in the shredded chicken, taco seasoning, diced green chiles, diced tomatoes (or salsa), cumin, and smoked paprika. Pour in the water or broth and stir to combine. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the liquid is mostly absorbed and the mixture is thick and cohesive, not watery. Remove from heat and let cool for at least 10-15 minutes. (A warm filling is okay; a hot filling will melt the dough.)

Step 2: Mix the Cheesy Filling
In a medium bowl, combine the slightly cooled chicken mixture with the 2 cups of shredded cheese blend. Mix thoroughly. The cheese will begin to melt slightly from the residual heat, helping to bind the filling. Stir in the grated Cotija cheese if using. Set aside.

Step 3: Prep the Biscuit Dough and Topping
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper. Open the cans of biscuit dough. Separate the biscuits and place them on a clean work surface. Using your fingers or a small rolling pin, gently flatten and stretch each biscuit into a 4-5 inch round. They should be about ⅛-inch thick. In a small bowl, mix the melted butter with the chopped cilantro (if using).

Step 4: Stuff and Seal the Biscuits
Place a heaping tablespoon (about 2-3 tablespoons) of the chicken-cheese filling into the center of each flattened biscuit round. Gather the edges of the dough up and over the filling, pinching them tightly together at the top to form a sealed pouch. Carefully roll the sealed pouch in your hands to form a smooth ball, ensuring the seal is secure. Place the ball seam-side down on the prepared baking sheet. Repeat with all biscuits, spacing them about 2 inches apart.

Step 5: Top and Bake
Brush the top and sides of each stuffed biscuit ball generously with the cilantro butter. In a small dish, mix 1 tablespoon of taco seasoning with 1 teaspoon of grated Parmesan or salt (optional for extra flavor). Sprinkle this seasoning mix lightly over the tops of the brushed biscuits. For extra cheesiness, sprinkle a small pinch of additional shredded cheese on top of each one.

Step 6: Bake to Golden Perfection
Bake in the preheated oven for 15-18 minutes, or until the biscuits are puffed, deeply golden brown on top, and the filling is hot and bubbly (you might see a little cheese sneaking out).

Step 7: Garnish and Serve
Remove from the oven and let cool on the baking sheet for 5 minutes. This allows the filling to set slightly, preventing a lava-hot cheese burn. Garnish with fresh chopped cilantro. Serve warm with bowls of sour cream, salsa, guacamole, and lime wedges for dipping and drizzling.