In a heated skillet over medium heat, add 2 tablespoons of avocado oil. Sauté 1 diced sweet onion until softened and translucent, about 3-4 minutes. Stir in the shredded chicken, along with 1 teaspoon of chili powder, 1 teaspoon of ground cumin, and 1 teaspoon of paprika. Cook for an additional 2-3 minutes.

In a large mixing bowl, combine the cooked chicken mixture with ½ cup of salsa verde and 1 cup each of shredded Monterey Jack cheese and Oaxaca cheese. Gently stir until the cheeses start to slightly melt and everything is well incorporated.

Lay out 4 large flour tortillas on a clean surface. Spread a thin layer of refried beans, about 2 tablespoons, on each tortilla. Evenly distribute the chicken-cheese mixture down the center of the tortillas. Fold the sides in and roll tightly.

In a large skillet, heat enough oil to cover the bottom over medium heat. Once shimmering, gently place the chimichangas seam-side down and fry for 2-3 minutes until golden brown and crispy, then flip and fry for an additional 2-3 minutes.

Remove from skillet and let them drain on paper towels. Serve hot, garnished with fresh guacamole, sour cream, salsa, and a sprinkle of chopped cilantro.