Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.

In a large bowl, combine shredded chicken, rice, cheese, green onions, cumin, chili powder, salt, and pepper. Stir until well mixed.

Lay out one tortilla, spoon about ½ cup of the chicken mixture onto the center.

Fold in the sides, then roll tightly from one end to enclose the filling.

Place each chimichanga seam-side down on the prepared baking sheet. Brush or spritz with oil for extra crispiness.

Bake for 15 minutes, flip, then bake an additional 10–12 minutes until golden brown and crispy.

Let rest for 2 minutes before serving to lock in the cheese pull.