Heat the vegetable oil in a medium skillet over medium heat. Add the onion, minced garlic, and jalapeño pepper. Cook until softened, about 3-4 minutes. Add the chili powder, cumin, cinnamon, and salt, and stir to combine.
Add the tomato and cilantro, and cook 2-3 minutes. Stir in the shredded rotisserie chicken and sour cream, and cook until heated through.
Spread a few tablespoons of refried beans down the center of each flour tortilla. Top each tortilla with ⅙ of the chicken mixture, and ¼ cup of shredded Monterey Jack cheese. Fold the sides of the tortilla toward the center, then roll each tortilla into a burrito shape.
Heat 1-2 inches of oil to 350°F in a heavy pot or deep fryer. Secure the chimichangas with toothpicks to prevent them from opening while frying. Fry the chimichangas 1-2 at a time for 3-4 minutes, or until golden brown, flipping halfway through.
Serve the Chicken Chimichangas hot with the toppings of your choice.
