Cook the Chicken:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced chicken and season with chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Cook for 5-7 minutes until fully cooked and lightly browned. Remove from pan and set aside.

Sauté Veggies:
In the same skillet, add the remaining tablespoon of oil. Add sliced bell peppers and onions. Cook for 5-6 minutes until they’re soft and slightly caramelized. Add the chicken back to the pan and toss everything together. Remove from heat.

Assemble Quesadillas:
Lay out the tortillas and sprinkle half of each with cheese. Top with the chicken and veggie mixture, then sprinkle more cheese over the top. Fold the tortilla in half to close.

Cook Quesadillas:
Heat a clean skillet over medium heat and spray lightly with cooking spray or oil. Cook each quesadilla for 2-3 minutes per side, or until golden and crispy with melted cheese inside.

Serve:
Cut into wedges and serve hot with salsa, sour cream, or guacamole.