Mix shredded chicken with lime juice, cumin, garlic powder, dried cilantro, chili powder, and salt in a bowl. Let it sit for 20 minutes to soak up the flavors. Heat the chicken in a skillet over medium heat for about 5 minutes until it is hot and slightly golden.

If you use rotisserie chicken, mix it with the seasoning and heat it through. This step enhances the chicken's flavor.

For crispy tortillas, frying works best. Heat about half an inch of vegetable oil in a skillet to 350°F. Fry each tortilla for 1 to 2 minutes on each side, then drain and sprinkle with salt. For an easier method, brush the tortillas with oil and air-fry at 375°F for 4 to 5 minutes.

In a small saucepan, mix tomato sauce, tomato paste, garlic powder, onion powder, cumin, smoked paprika, salt, and pepper. Simmer over low heat for 5 minutes, stirring often. Taste and adjust the seasoning. The sauce should be thick and not runny. For a green chile version, add 2 tablespoons of canned diced green chiles.

Place one crispy tortilla shell on a baking sheet. Spread a thin layer of refried beans on top, then add half the seasoned chicken. Spread a thin layer of pizza sauce over the chicken and sprinkle half the shredded cheese.

Put the second tortilla shell on top, spread more pizza sauce, and add the remaining cheese. Keep the layers thin and even to prevent the pizza from collapsing.

Bake the pizza in a 375°F oven on the center rack for 6 to 8 minutes, until the cheese melts and the edges are crispy. Avoid the top rack to prevent the cheese from burning. After baking, add fresh toppings like diced tomatoes, pico de gallo, shredded purple cabbage, and a drizzle of jalapeño citrus salsa.

Don't add fresh toppings before baking, as they may become watery.