If baking, preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a mixing bowl, combine the shredded chicken, shredded cheese, salsa, ground cumin, garlic powder, and a pinch of salt and pepper. Taste and adjust seasoning.

Lay one tortilla flat on your work surface. Spoon about 1/2 cup of the filling into the center, slightly below the middle.

Fold the two sides of the tortilla in toward the center, then roll the tortilla away from you to enclose the filling. Tuck the ends as you roll to make a snug package.

For baking: place each chimichanga seam-side down on the prepared sheet. Lightly spray or brush with cooking spray or oil. Bake for 20–25 minutes until the tortillas are golden and the cheese is melted.

For frying: heat about 1/4 inch of oil in a heavy skillet over medium-high heat until shimmering. Fry chimichangas seam-side down first, turning carefully, until each side is golden brown, about 2–3 minutes per side. Transfer to a paper towel-lined plate to drain.

Serve right away with your favorite toppings such as salsa, guacamole, sour cream, chopped cilantro, sliced green onions, and a squeeze of lime.