Heat oven to 425°F. Grease a rimmed 15 x 10 baking sheet.
Heat oil in a large frying pan over medium heat. Dice chicken breast into small bite size pieces. Stir fry in oil in a frying pan. Remove from pan and set aside.
Add onion and garlic. Cook 4 to 5 minutes until tender, stirring frequently. Stir in chili powder, salsa, water ,cumin and cinnamon.
Pour mixture into blender container or food processor and process until smooth.
Pour back into pan and stir in chicken. Add salt to taste.
Working with 1 warmed tortilla at a time and keep remaining tortillas wrapped, spoon a heaping tablespoon of beans down center of each tortilla. Top with about 1/4 c. chicken mixture. Fold up the bottom, top and sides of tortilla; secure with wooden picks if necessary. Place chimichangas in greased baking pan, seam-side-down. Brush all sides with oil.
Bake 15 minutes or until golden brown and crisp, turning every 5 minutes. Serve with salsa, sour cream and guacamole.