Pat chicken dry. In a small bowl, mix cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Rub mixture evenly over chicken. Heat olive oil in a skillet over medium-high heat. Add chicken and cook 5-6 minutes per side until golden and cooked through (165°F internal). Add broth/water to the skillet, reduce heat to low, cover, and let steam for 5 minutes. Remove chicken, let rest 5 minutes, then shred with two forks.

Slice rolls horizontally, leaving a hinge on one side. Hollow out some of the soft interior from the top half to make room for fillings. Spread mayonnaise (or crema) on the inside of both halves. On the bottom half, spread a generous layer of refried beans.

On top of the beans, layer in this order: shredded chicken, shredded cheese, avocado slices, pickled jalapeños, tomato slices, and shredded lettuce. Close the sandwich with the top half of the roll.

Heat a large skillet, griddle, or panini press over medium heat. Butter the outside of the sandwich rolls. Place sandwich in the skillet. If using a regular skillet, place a heavy pan or foil-wrapped brick on top to press it. Cook for 3-4 minutes per side, until the bread is golden brown, crispy, and the cheese is melted.

Remove the sandwich from the heat. Let it rest for 1 minute, then slice in half diagonally. Serve immediately while hot and melty.