In a large bowl, toss the chicken with salt, chili powder, garlic powder, cumin, and a pinch of extra salt. Let it marinate for about 10 minutes.

Heat olive oil in a non-stick skillet over medium-high heat. Add the marinated chicken and cook for about 6 minutes until cooked through and golden brown.

Add diced red bell pepper, sliced onion, and minced garlic to the skillet. Sauté for 3-4 minutes until tender and fragrant.

Remove chicken from skillet, chop into bite-sized pieces, and combine with sautéed veggies, chipotle chilis, and cilantro.

In a small bowl, mix Greek yogurt, lime juice, a pinch of salt, and chipotle sauce until smooth. Set aside.

Lay out the tortillas, sprinkle cheese on one half of each, add the chicken mixture, and top with more cheese. Fold over.

Wipe the skillet clean, add more olive oil, and fry each quesadilla for 3-4 minutes per side until golden and crispy.

Transfer cooked quesadillas to a cutting board, let rest, and cut into wedges for serving with chipotle dip.