Heat your oven to 400°F/200°C. Line a baking sheet with foil.
In a medium-sized bowl, add the vegan cream cheese. Place it in a microwave and heat it for about 10 seconds, to soften it up. Next, add the onion, salsa, cilantro, lime juice, and taco seasoning. Stir to combine, reserving two tablespoons of this mixture into a bowl.
On a cutting board, cut the chicken strips into long, thin slices. Add this and the cheese to the creamy filling mixture in the medium-sized bowl. Stir to combine.
Place the tortillas in a microwave and warm them up for about 10 seconds or so. This makes them soft and pliable.
Add 2 to 3 tablespoons of the filling mixture slightly off-center on one of the warmed tortillas. Spread it out in a line across the tortilla, then sprinkle with cheese shreds. Roll the tortilla tightly and place it seam-side down in the prepared pan. Repeat until you run out of the vegan chicken mixture.
Place the pan of taquitos in the oven and bake for about 15 to 20 minutes, until the tortillas are crisp and browned on the edges.
In the meantime, make your avocado dipping sauce by adding the cubed avocado to the small bowl with the reserved cream/cilantro filling. Stir together to combine. You can add more lime juice if it's too thick.
When the taquitos are done, remove them from the oven. Allow to cool for a few minutes, and then serve warm with the Avocado Dipping Sauce.