In a medium bowl, combine sliced chicken with chili powder, garlic powder, cumin, and salt. Toss well until the chicken is evenly coated with the spices. Set aside while you heat the skillet.

Heat a large skillet over medium-high heat and add a tablespoon of olive oil. Once shimmering, add seasoned chicken and cook for about 6 minutes until no longer pink.

In the same skillet, add another splash of olive oil if needed, add diced red bell pepper and chopped onion. Sauté for about 5 minutes.

Return cooked chicken to the skillet and mix in sautéed vegetables. Add chipotle chilis and adobo sauce, combining everything and allowing to cook together for another 2-3 minutes.

In a small bowl, mix together Greek yogurt, fresh lime juice, a pinch of salt, and any remaining adobo sauce. Whisk until smooth and creamy.

Take a tortilla and sprinkle a layer of cheese on one half, followed by a scoop of the chicken and vegetable mixture, then top with more cheese. Fold over.

Return skillet to medium heat and add oil if necessary. Place folded quesadilla in skillet, cooking for 3-4 minutes until golden brown. Flip and cook for another 3-4 minutes.

Remove from skillet and let rest for a minute before cutting into wedges. Serve with dipping sauce and fresh cilantro.