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In a gallon-size plastic baggie, combine the marinade ingredients (spices, salt, lime juice, 2 tablespoons of olive oil, and chicken broth). Add the sliced chicken and veggies to the bag, seal, and massage the bag until everything is coated. Refrigerate for about 20 minutes.
Heat 1 tablespoon of olive oil in a non-stick or cast-iron pan over medium-high heat. Add the contents of the bag, leaving the marinade behind, and quickly cook, stirring frequently, until meat is no longer pink, and veggies are tender, about 5-7 minutes.
If using large tortillas, lay one on a plate and sprinkle about ¼ cup of grated cheese evenly on half the tortilla. Add some chicken and veggies on top of the cheese, and sprinkle with another ¼ cup cheese. Fold the other half of the tortilla over the filling. If using medium or small tortillas, you can cover one tortilla completely with fillings and top with another tortilla.
Heat 1 tablespoon of olive oil in a clean skillet over medium heat. Add the quesadilla to the pan and cook for 2-3 minutes until the underside is golden and crispy. Using a spatula, flip the quesadilla over, and cook for another 2-3 minutes until golden and the cheese is melted. Repeat with the remaining tortillas and filling.
Serve with sour cream or crema, salsa and avocado slices or guacamole.