In a large skillet, heat 2 tablespoons of avocado oil over medium heat. Add 1 diced sweet onion and sauté for about 3-4 minutes until it softens and becomes translucent. Stir in 2 cups shredded chicken, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, and salt and pepper to taste. Mix well and cook for another 2 minutes.

Transfer the chicken mixture to a mixing bowl and toss in ½ cup salsa verde, ½ cup Monterey Jack cheese, ½ cup Oaxaca cheese, and the juice of 1 fresh lime. Gently fold until evenly combined.

Lay out 4 large flour tortillas on a clean surface. Spread refried beans in the center, followed by the chicken filling. Carefully fold the sides over the filling and roll from the bottom up, securing the filling well.

In the skillet, heat avocado oil (about ½ inch) over medium-high heat until shimmering, approximately 350°F. Fry the chimichangas seam-side down for 2-3 minutes until golden brown, then flip and fry the other side for an additional 2-3 minutes.

Arrange the fried Chicken Chimichangas on a platter. Garnish with guacamole, sour cream, fresh cilantro, and salsa. Serve hot.