Cook chicken breasts in a skillet over medium heat until fully cooked and no longer pink inside. Let rest for a few minutes, then chop or shred the chicken.

In a large mixing bowl, combine the cooked chicken, refried beans, shredded cheese, salsa, cumin, oregano, chili powder, and chopped green onions. Mix everything well.

Place about 1/2 cup of the chicken mixture in the center of each flour tortilla. Fold in the opposite sides and roll the tortilla up tightly like a burrito.

For baked chimichangas: Preheat the oven to 400°F. Lightly brush each rolled chimichanga with oil, place on a baking sheet, and bake for about 25 minutes or until golden and crispy.

For pan-fried chimichangas: Heat oil in a skillet over medium heat. Place chimichangas seam-side down in the skillet. Cook, turning every 20-30 seconds, until all sides are lightly golden and crispy.

Serve warm with optional toppings like salsa, sour cream, and guacamole.