Heat 1 tablespoon avocado oil in a skillet over medium heat. Add diced onion and sauté until softened. Add shredded chicken, chili powder, cumin, paprika, salt, and pepper. Stir and cook until combined.

Place the chicken mixture in a bowl. Add ¼ cup salsa verde, 1 cup shredded Monterey Jack cheese, and ½ cup shredded Oaxaca cheese. Stir until the cheese starts to melt. Add 1 tablespoon lime juice.

Lay a flour tortilla flat. Spread ¼ cup refried beans in the center. Add about 1/4 of the chicken and cheese mixture. Fold in the sides of the tortilla, then roll up tightly.

In a skillet, heat a thin layer of avocado oil over medium heat. Place each chimichanga seam-side down in the skillet. Cook for about 2-3 minutes per side, turning as needed, until all sides are golden and crispy. Add more oil if necessary between batches.

Serve hot with guacamole, sour cream, salsa, and fresh cilantro.