In a large mixing bowl, combine flour and salt. Gradually add cold water, mixing until a flaky dough forms. Knead gently on a floured surface for about 5 minutes until smooth. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.

Heat a tablespoon of oil in a skillet over medium heat. Add finely chopped onions and bell peppers, sautéing for about 5-7 minutes until they soften. Stir in the shredded chicken, cumin, and smoked paprika, cooking until heated through. If desired, add raisins, mixing well before removing from heat.

Remove the chilled dough and divide it into small portions. Roll each piece into a thin circle about 6 inches in diameter. Place a spoonful of filling on one half of the circle, fold over, and seal the edges.

Decide to bake or fry. For baking, preheat oven to 375°F, brush with egg wash, and bake for 20-25 minutes. For frying, heat oil to 350°F and fry for 2-3 minutes on each side until golden.

Transfer cooked empanadas to a paper towel-lined plate to absorb excess oil if fried. Serve hot or warm with dipping sauces.