In a large bowl, combine the chicken slices with ½ teaspoon of salt, chili powder, cumin, and garlic powder, mixing until the chicken is evenly coated.

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken to the pan, stirring occasionally, until fully cooked through, which should take about 6 minutes. Once cooked, transfer the chicken to a clean bowl.

In the same skillet, sauté the diced red bell pepper and onion until softened and slightly browned. Stir in the minced garlic and cook for an additional 30 seconds. Add this mixture to the bowl with the cooked chicken. Then, mix in the minced chipotle peppers, adobo sauce, and chopped cilantro.

In a small bowl, stir together the Greek yogurt, the juice of half a lime, ½ teaspoon of salt, and the remaining tablespoon of adobo sauce. Set this sauce aside for serving.

Over medium-low heat, warm a large skillet. Sprinkle ¼ cup of shredded cheese over half of each tortilla. Spread ¼ of the chicken and pepper mixture on top of the cheese, then add another ¼ cup of cheese over the filling. Fold the tortilla in half to enclose the filling.

Add a little olive oil to the hot skillet and carefully place a quesadilla in the pan. Cook each side for 3-4 minutes, until the tortilla is crispy and the cheese is fully melted. After cooking, place the quesadilla on a cutting board to rest for 2 minutes. Cut into thirds and serve with extra cilantro and the chipotle yogurt sauce. Enjoy!