Heat olive oil in a large skillet over medium- high heat.
Add cut chicken to the skillet and season with salt, pepper, cumin, garlic powder and paprika. Cook for 8-10 minutes, or until chicken is completely cooked through.
Add peppers and onion and sauté for 2-3 minutes or until vegetables are tender.
Place 6 tortillas on a griddle over medium heat, divide chicken and vegetable mixture evenly between them and top each with 1⁄4 cup of cheese and another tortilla.
Cook, flipping halfway through, until each side of the quesadilla is golden brown and cheese is melted.