In a bowl, combine the cooked chicken with garlic powder, paprika, salt, pepper, and optional seasoning. Mix well.

Heat 1 tablespoon of oil in a skillet over medium heat. Add sliced bell peppers and onions. Cook for 3-4 minutes until slightly softened. Remove and set aside.

Place a tortilla flat. Sprinkle a layer of cheese over half of it. Add seasoned chicken and sautéed vegetables, then top with more cheese. Fold the tortilla in half.

Heat remaining oil or butter in the skillet. Cook each quesadilla for 2-3 minutes per side until golden brown and crispy, and the cheese is fully melted.

Remove from heat, let rest briefly, then slice into wedges.