Combine lime juice, olive oil, garlic, chili powder, smoked paprika, cumin, and oregano in a bowl. Coat the chicken evenly and let it marinate for at least 20 minutes. Longer marinating (up to 2 hours) boosts flavor.

Heat a skillet or grill pan on medium-high. Cook the chicken for 5–6 minutes per side until golden brown and fully cooked. Let it rest for a few minutes, then slice it thinly.

Slice the bolillo rolls in half and lightly toast them. This helps them hold the fillings and adds delicious crispiness.

Spread a generous layer of warm refried beans on the bottom half of each roll. Beans help “glue” everything together and add a rich, creamy texture.

Place the sliced chicken over the beans, distributing evenly.

Layer the avocado, lettuce, tomato, onion, and jalapeños. Add cheese if using. Finish with a drizzle of Mexican crema or mayo.

Spoon some salsa or hot sauce on the top half of the roll, then close the sandwich firmly.

Enjoy immediately while the roll is warm and the fillings are fresh.