1. Preheat the oven to 425º F. Line a baking sheet with parchment paper or a silicone mat.
2. In a medium bowl combine panko, olive oil, ⅛ teaspoon of the salt, cumin, and dried oregano, set aside. In a second medium bowl combine refried beans and chilies, set aside.
3. Unroll chicken thighs into a flat piece and place each chicken thigh on sheet pan, at least 2-inches apart. Sprinkle each chicken thigh with remaining salt.
4. Top each chicken thigh with one-quarter of the refried bean mixture, then two slices of cheddar, and then one-quarter of the bread crumb mixture.
5. Place pan in oven. Bake until chicken registers 165°F on an instant-read thermometer and bread crumbs are browned, about 25 minutes.
6. Remove pan from oven, let stand 5 minutes before serving.

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