In a large bowl, combine masa harina and salt. Gradually add warm water while mixing until a soft dough forms that is not sticky and holds together well. Let the dough rest for 10 minutes.
Divide the dough into 6 equal portions and roll each into a ball.
Place a ball between two sheets of plastic wrap or parchment paper and press with a tortilla press or roll out with a rolling pin to about 4 inches in diameter and 1/4 inch thick.
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
Cook each masa circle for about 2 minutes on each side until lightly golden and cooked through. Remove from skillet and immediately pinch the edges upward to form a raised rim all around to create the sope shell. Set aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add shredded chicken, cumin, chili powder, garlic powder, onion powder, and black pepper. Stir to combine and cook for 5 minutes until heated through and fragrant.
Spread about 2 tablespoons of warm refried beans onto the center of each sope shell.
Top each sope with a generous portion of the seasoned shredded chicken.
Add shredded lettuce, diced tomatoes, chopped onion, and cilantro evenly over the chicken.
Sprinkle crumbled queso fresco on top.
Drizzle each sope with Mexican crema before serving.