In a medium bowl, combine the shredded chicken, black beans, Greek yogurt, salsa, diced bell pepper, and red onion.

Add the ground cumin, chili powder, garlic powder, salt, and black pepper to the bowl and stir until the filling is creamy and evenly mixed.

Lightly brush or spray one side of each tortilla with olive oil or avocado oil.

Place the tortillas oiled-side down on a clean surface and spread the filling evenly over half of each tortilla, leaving a small border around the edge.

Sprinkle the shredded cheese evenly over the filling on each tortilla.

Fold each tortilla over the filling to form a half-moon shape and press gently so the layers stick together.

Preheat a large non-stick skillet over medium heat, then place the folded quesadillas into the skillet without crowding the pan.

Cook the quesadillas on the first side for a few minutes until the tortilla is golden and crisp and the cheese begins to melt.

Carefully flip each quesadilla and cook the second side until golden, crisp, and the cheese is fully melted.

Transfer the cooked quesadillas to a cutting board, let them rest for a minute, then slice into wedges and serve with cilantro, lime wedges, and extra Greek yogurt or salsa if desired.