Heat olive oil in a skillet over medium heat. Season the chicken with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook for 6-7 minutes on each side until fully cooked and golden brown. Let rest before chopping or shredding.

Lay a tortilla flat on a clean surface. Sprinkle half with shredded cheese, then layer the cooked chicken and any optional add-ins (like bell peppers or onions). Add another layer of cheese and fold the tortilla in half.

Melt butter in a skillet over medium heat. Place the assembled quesadilla in the skillet and cook for 2-3 minutes per side, until the tortilla is golden brown and crispy, and the cheese is melted.

Once cooked, remove the quesadilla from the skillet and slice into wedges. Serve with your favorite toppings such as sour cream, salsa, guacamole, or cilantro.