In a large bowl, combine the shredded chicken, refried beans, cheese, cumin, chili powder, garlic powder, onion powder, and salsa. Mix until well combined.

Lay a tortilla flat on a clean surface. Spoon about 1/4 of the chicken mixture onto the center of the tortilla.

Fold the sides of the tortilla over the filling, then roll it up from the bottom to the top, securing the filling inside. Repeat with the remaining tortillas and filling.

In a large skillet, heat about 1/2 inch of oil over medium heat. Once hot, carefully add the chimichangas seam side down, cooking in batches if necessary.

Fry the chimichangas for about 3-4 minutes on each side, or until golden brown and crispy. Remove them from the skillet and drain on paper towels.

Serve hot with sour cream and guacamole on the side, if desired.