Prepare the Chicken:

1. Cook the Chicken: If using raw chicken breasts, season them with salt, pepper, and a pinch of cumin. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes per side, or until fully cooked and no longer pink in the center.
2. Shred the Chicken: Once cooked, remove the chicken from the pan and let it rest for a few minutes. Shred it with two forks or chop it into small pieces. Set aside.

Season the Chicken:

3. Add the Spices: In the same skillet, add the shredded chicken back in, and sprinkle over the garlic powder, onion powder, cumin, smoked paprika, chili powder, salt, and pepper. Stir well to coat the chicken evenly with the spices. Cook for another 2-3 minutes to allow the flavors to meld together. Adjust seasoning to taste.

Assemble the Quesadilla:

4. Heat the Tortilla: Heat a clean skillet over medium heat. Lightly brush with olive oil or use a non-stick spray. Place one tortilla in the skillet and let it warm for about 1 minute, until it’s just starting to soften.
5. Add the Cheese: Sprinkle ½ cup of shredded cheddar cheese and a tablespoon of mozzarella cheese on half of the tortilla. Layer on about ½ cup of the seasoned chicken mixture. You can also add any extras like sautéed onions, jalapeños, or tomatoes at this stage.
6. Fold and Cook: Fold the tortilla in half, covering the filling. Press down gently with a spatula. Let the quesadilla cook for about 2-3 minutes on each side until the tortilla is golden and crispy, and the cheese is melted. You may need to flip the quesadilla carefully to avoid spilling the contents.

Serve the Quesadilla:

7. Cut and Serve: Once both sides are crispy and the cheese is melted, remove the quesadilla from the skillet and place it on a cutting board. Slice it into wedges, and garnish with fresh cilantro if desired.
8. Optional Toppings: Serve with sour cream and salsa on the side for an extra burst of flavor.