Prepare the ingredients as instructed above.

Make the guacamole: Scoop out the flesh of the avocado and mash it in a bowl with a fork. Add the chopped cilantro, lime juice, garlic powder, salt, and pepper. Mix until combined and it reaches your desired consistency. Refrigerate in a sealed container until ready to serve.

Heat a non-stick pan over medium heat. Add olive oil to the pan.

Sauté the onion and bell pepper until softened.

Add the chicken, paprika, garlic powder, and cumin. Season with salt and black pepper. Continue to sauté for about 5 minutes, until the chicken is browned and reaches an internal temperature of 165°F (74°C). Remove from heat.

Spread the cheese onto each tortilla, then top with the chicken mixture and fold in half.

Preheat a non-stick pan over medium-low heat. Add a small amount of olive oil.

Cook the quesadilla until golden brown on both sides and the cheese is melted.

Prepare the chia fresca: Combine all the ingredients together. Stir well and let sit for 5 minutes to allow the chia seeds to bloom.

Cut the quesadilla into wedges and serve with chips and guac and strawberry basil chia fresca.