Begin by slicing the chicken tenders or breasts into bite-sized pieces. In a large bowl, toss the chicken with chili powder, garlic powder, cumin, and salt until well-coated.

Heat a tablespoon of olive oil in a skillet over medium-high heat. Add the seasoned chicken and cook for about 6 minutes, stirring occasionally, until golden and cooked through.

Add the chopped onion and red bell pepper to the skillet and cook for 4-5 minutes until softened. Add minced garlic and sauté for an additional 30 seconds.

Remove from heat and combine cooked chicken, sautéed vegetables, chipotle chilis, and cilantro in a mixing bowl. Stir until mixed.

In a small bowl, mix together yogurt, lime juice, salt, and adobo sauce until smooth to create the chipotle dip.

Layer cheese, chicken mixture, and more cheese on one half of a tortilla. Fold over to create a half-moon shape. Repeat with remaining tortillas.

Cook each quesadilla for 3-4 minutes on each side in the skillet until golden and crispy.

Let them rest for a minute, cut into thirds, and serve warm with chipotle dip on the side.