• Mix all of the spices together in a small bowl.
• Cut the chicken in small, bite sized cubes and season them with 2/3 of the spice mix.
• In a large skillet over medium heat, add the olive oil.
• Add the chicken in and cook it, mixing every once in a while. Once the chicken starts to brown, add the tomato paste and zest and juice of the lime.
• Wash, peel and chop your onions and bell peppers in thin strips/wedges.
• When the internal temperature of the chicken reaches 165 degrees Fahrenheit (74 degrees Celsius), remove the chicken to a plate and set it aside.
• Add the onions and bell peppers in the skillet and sprinkle the remaining 1/3 of the spice mix on them.
• Sauté until they start to soften.
• Remove the veggies to a plate and prepare all the rest of the ingredients so you can easily assemble the quesadillas.

Assembly:

• If necessary, clean your skillet and return it to the stove.
• Add a small spray of oil to the pan.
• Add a tortilla and top half of it with 1/4 cup shredded cheese. Add some chicken and some of the veggies on top of the cheese.
• Top with 2-3 tablespoons salsa, a sprinkle of cilantro and another 1/4 cup cheese.
• Fold in half and flip.
• When the tortilla is toasty and nicely browned on both sides, it's done!
• Serve with sour cream, lime wedges, salsa, or guacamole.