Heat oven to 425°F. Lightly oil two sheet pans or line them with parchment.
Arrange tortillas on pans. Brush both sides with olive oil.
Bake tortillas 6–8 minutes, flipping once, until lightly crisp and golden at the edges.
Stir chicken with salsa, chili powder, cumin, garlic powder, smoked paprika, lime juice, salt, and pepper.
Warm refried beans until smooth and spreadable on the stovetop or in the microwave.
Spread a thin layer of beans on each crisp tortilla.
Spoon on the seasoned chicken and sprinkle generously with shredded cheese.
Return pans to the oven and bake 5–7 minutes, until cheese melts and edges are crisp.
Top with lettuce, tomato, red onion, jalapeño, avocado, and cilantro. Drizzle with crema and hot sauce.
Serve hot right off the pan for the best crunch.