In a bowl, combine diced chicken with cumin, chili powder, salt, and pepper.
Heat olive oil in a skillet over medium heat. Add seasoned chicken, bell peppers, and onions; cook until golden brown (7-10 minutes).
Lay one tortilla on a flat surface. Sprinkle cheese over half of the tortilla, add a scoop of the chicken mixture on top.
Fold the tortilla in half and grill in a skillet over medium heat for about 3-4 minutes per side until golden brown and crispy.
Remove from heat, let cool slightly, slice into wedges, and serve hot with sour cream or salsa.
