Cook the Chicken:
If you haven’t already cooked the chicken, season the chicken breasts with chili powder, cumin, garlic powder, salt, and pepper. Heat a skillet over medium-high heat, add 1 tablespoon of olive oil, and cook the chicken for 6-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Once cooked, shred the chicken using two forks and drizzle with lime juice. Set aside.

Prepare the Vegetables:
In the same skillet, add the diced onion and bell peppers. Sauté for 3-4 minutes until softened. Remove from the heat and set aside.

Assemble the Quesadilla:
Heat a large non-stick skillet or griddle over medium heat. Place a tortilla in the skillet and sprinkle a generous amount of shredded cheddar and mozzarella cheese over half of the tortilla. Add a layer of the shredded chicken and sautéed veggies. Top with a little more cheese to help seal the quesadilla. Fold the tortilla in half to cover the filling.

Cook the Quesadilla:
Cook the quesadilla for 2-3 minutes on each side until the tortilla is golden brown and the cheese is melted. Use a spatula to press down gently to ensure even cooking. Once the quesadilla is crispy and the cheese has melted, remove it from the skillet and set it aside.

Serve:
Slice the quesadilla into wedges and serve with sour cream, salsa, or guacamole. Garnish with fresh cilantro if desired.