In a mixing bowl, combine thinly sliced chicken tenders with chili powder, garlic powder, cumin, and ½ teaspoon of salt. Let marinate for about 10 minutes.

Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the seasoned chicken and cook for about 6 minutes until browned and fully cooked. Set aside.

In the same skillet, lower the heat to medium and add diced red bell pepper, white onion, and minced garlic. Sauté for 3-4 minutes until tender.

Add the sautéed vegetables to the bowl with the cooked chicken. Toss in minced chipotle chilis, adobo sauce, and chopped cilantro. Mix thoroughly.

In a separate bowl, combine 1 cup of Greek yogurt with the juice of one lime, a pinch of salt, and a teaspoon of adobo sauce. Stir until smooth.

Lay out one flour tortilla, sprinkle cheese over one half, add chicken and vegetable mixture, and top with more cheese. Fold to encase filling.

Heat skillet over medium heat, add a drizzle of olive oil, place folded quesadilla in skillet. Cook 3-4 minutes until golden brown, then flip and cook other side for another 3-4 minutes.

Remove quesadillas from skillet, let rest, then slice into wedges and serve hot with chipotle dip.