Prepare the Chicken Filling:

1. Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper. Cook for 6-7 minutes per side until internal temperature reaches 165°F. Remove and let cool slightly.
2. Shred the chicken: Using two forks, shred the chicken into bite-sized pieces.
3. Make the filling: In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add shredded chicken and taco seasoning, stirring to combine. Cook for 2-3 minutes.
4. Add creaminess: Remove from heat and stir in softened cream cheese until well combined and creamy. Add shredded cheese and pico de gallo. Taste and adjust seasoning with salt and pepper. Let cool slightly.

Assemble the Chimichangas:

5. Fill and roll: Place about 1/3 cup of chicken mixture in the center-bottom third of each tortilla. Fold the bottom edge over the filling, then fold in the sides. Next, roll the dough tightly toward the top. Place seam-side down.

Choose Your Cooking Method:

1. For Air Fryer (Recommended): Preheat air fryer to 375°F. Lightly spray chimichangas with cooking spray. Cook for 8-10 minutes, flipping halfway through, until golden brown.
2. For Baking:  Preheat oven to 425°F. Place chimichangas seam-side down on a parchment-lined baking sheet. Brush with oil. Bake for 12-15 minutes until golden brown.
3. For Frying:  Heat corn oil in a deep pan to 350°F. Fry chimichangas seam-side up for 1-2 minutes per side until golden brown. Drain on paper towels.

Prepare the Queso Topping:

1. Heat the queso: While chimichangas are cooking, pour the queso cheese into a small saucepan. Heat over low heat, stirring frequently, until warm and smooth. Keep warm until ready to serve.

Serve:

1. Plate and top: Place cooked chimichangas on plates and generously drizzle with warm queso cheese. Top with guacamole, salsa, and fresh chopped cilantro.