Reheat refried beans as package suggests and let simmer on low.
Season the chicken with salt, pepper, garlic powder, onion powder and chili powder.
In a sauté pan over medium high heat add 2 tablespoons of olive oil. Cook chicken for 5-8 minutes on each side until browned and juices run clear when you pierce it with a fork.
Remove the chicken from the sauté pan, shred with two forks. Add chicken back into the same pan over low heat and add in salsa.
Stir to combine and let chicken simmer on low.
In a large frying pan, add canola oil about three inches up the side of the pan. Heat oil to 350 degrees F.
Fry tortillas one at a time until crisp, about 30 seconds on each side.
Remove with a slotted spoon and place on a paper towel to remove any excess oil. Repeat until all of the tortillas are fried.
To assemble: add two tablespoons of refried beans to the bottom of each tortilla, top with chicken, avocado, feta cheese, cilantro, onion and romaine lettuce. Serve with lemon wedges.