In a medium skillet over medium heat, heat oil. Cook onion, stirring occasionally, until softened, about 5 minutes. Add garlic, chili powder, cumin, and garlic powder. Cook, stirring, until fragrant, about 1 minute. Add salsa and bring to a simmer, then add chicken and toss to coat; season with salt and black pepper. Remove from heat.

Spread about ¼ cup beans in center of tortillas, then sprinkle with both cheeses. Top with about ½ c. chicken mixture and sour cream. Roll into a burrito by folding top and bottom of tortilla into center, then fold right side over filling, tucking and tightly rolling to seal. Transfer to a plate seam side down.

Working in batches, in an air-fryer basket, arrange burritos seam side down; spray with cooking spray. Cook at 400° for 5 minutes, then turn, spray with more cooking spray, and cook 5 minutes more.

Divide chimichangas among plates. Drizzle with hot sauce and sour cream. Serve with guacamole alongside.