In a large bowl, combine the thinly sliced chicken tenders or breasts with salt, chili powder, garlic powder, cumin, and a pinch of pepper. Toss everything together until the chicken is evenly coated in the spices.

Heat a drizzle of olive oil in a skillet over medium heat. Once the oil shimmers, carefully add the seasoned chicken to the skillet. Cook for about 6 minutes, stirring occasionally, until the chicken is thoroughly browned.

In the same skillet, add a touch more olive oil if needed and toss in the chopped red bell pepper, diced onion, and minced garlic. Sauté these vegetables over medium heat for about 4–5 minutes until they soften.

In a mixing bowl, combine the cooked chicken, sautéed veggies, chopped cilantro, and chipotle chilis in adobo sauce. Stir everything together until well incorporated.

In a small bowl, mix the Greek yogurt, freshly squeezed lime juice, a pinch of salt, and a dash of adobo sauce. Whisk until smooth and creamy.

On a flour tortilla, sprinkle a layer of Monterey Jack cheese, followed by a generous helping of the chicken filling, and then top with another layer of cheese. Carefully fold the tortilla in half.

Return the skillet to medium heat and add more olive oil. Cook the folded quesadilla for about 3-4 minutes on each side until golden brown and crispy.

Once perfectly cooked, transfer the quesadillas to a cutting board, let them cool for a minute, then cut into wedges and serve with the chipotle dip and extra cilantro.