Season the chicken breasts with cumin, chili powder, paprika, salt, and pepper.

Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat.

Add the chicken breasts and cook for 6-7 minutes on each side or until cooked through.

Remove the chicken from the skillet and let it rest for a few minutes before slicing into thin strips.

In the same skillet, add another tablespoon of vegetable oil and sauté the onion and garlic until softened. Add the sliced bell peppers and cook until tender.

Add the sliced chicken back into the skillet and mix everything together.

Lay out the tortillas and sprinkle the shredded cheese onto the centre of each tortilla. Spoon the chicken mixture on top of the cheese.

Lay out the tortillas, add the chicken mixture, and then sprinkle the cheese on top.

Fold the sides of the tortilla in, then roll up the tortilla tightly around the filling, tucking in the sides as you go.

Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Once hot, add the chimichangas seam side down and fry for about 3 minutes or until golden brown. Flip and fry the other side for another 2-3 minutes.

Remove the chimichangas from the skillet and place them on a paper towel-lined plate to drain any excess oil.

Serve immediately, with optional sides such as guacamole, sour cream, and salsa.