In a mixing bowl, combine your cooked chicken with garlic powder, salt, and black pepper.

Heat a skillet over medium heat and add a splash of olive oil or a pat of butter. Toss in chopped onions and bell peppers, sauté for 3-4 minutes.

On one half of a large flour tortilla, sprinkle mozzarella cheese, followed by the seasoned chicken mixture and sautéed vegetables. Top with more cheese before folding it over.

In the same skillet, add more oil or butter and carefully place the filled tortilla in the skillet. Cook for 2-3 minutes until golden brown, then flip and cook for another 2-3 minutes.

Let the Chicken Quesadilla rest for a minute, then slice into wedges and serve with salsa, guacamole, or sour cream.