Stir together all peach salsa ingredients and set aside.
Heat a large non-stick pan over medium heat. Spray with spray oil.
Working in batches of two tortillas at a time, assemble the quesadillas by topping ½ cup of slow cooker sweet chili chicken with ⅓ cup shredded mozzarella cheese.
Press the opposite side of the tortilla down firmly and cook for 2-3 minutes per side, until golden brown.
Repeat with remaining quesadillas.
Serve immediately topped with peach salsa and Greek yogurt.
