In a large bowl, combine masa harina, salt, and warm water. Mix until a soft dough forms, about 2-3 minutes. If the dough is too dry, add a little more water, 1 tablespoon at a time.
Divide the dough into 6 equal portions and roll each into a ball.
Using your hands or a tortilla press lined with plastic wrap, flatten each ball into a 4-inch thick disc about 1/4 inch thick.
Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering.
Fry each masa disc for about 2 minutes on each side until lightly golden and cooked through. Remove and drain on paper towels.
While still warm, pinch the edges of each disc upward to form a small rim around the sope to hold the toppings.
In a separate pan, warm the refried beans until heated through.
Spread about 2 tablespoons of refried beans onto the center of each sope.
Top each sope with shredded chicken, diced tomato, chopped onion, and cilantro.
Sprinkle crumbled queso fresco evenly over the toppings.
Drizzle each sope with Mexican crema or sour cream.
Garnish with avocado slices on the side or on top.
Serve warm and enjoy your homemade chicken sopes.