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Dice the chicken breasts into bite-sized pieces. Heat olive oil in a skillet over medium heat. Add the chicken pieces and season them with cumin, paprika, garlic powder, salt, and pepper. Cook the chicken until it’s golden brown and reaches an internal temperature of 165°F (75°C) to ensure it is fully cooked.
Remove the cooked chicken from the skillet and set aside. In the same skillet, add the chopped bell peppers and diced onion. Sauté them over medium heat until they become soft and fragrant, about 5 minutes.
Heat another skillet over medium heat. Lay one low-carb tortilla flat in the skillet. Sprinkle half of the tortilla with a mix of shredded cheddar and mozzarella cheeses. Add a scoop of the cooked chicken and sautéed vegetable mixture on top of the cheese. Then, sprinkle more cheese over the chicken and vegetables. Fold the tortilla in half to cover the filling.
Cook the quesadilla for about 3-4 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese is melted inside. Carefully flip the quesadilla to avoid spilling filling.
Remove the quesadilla from the skillet and slice it into wedges. Serve warm, optionally with sour cream or salsa on the side for dipping.