Heat a non-stick pan over medium heat and add the olive oil. Sauté the onion and bell pepper until softened.

Add the chicken, paprika, garlic powder, cumin, salt, and black pepper. Cook for about 5 minutes, until the chicken is browned and reaches an internal temperature of 165°F (74°C) using a food thermometer. Remove from heat.

Spread shredded cheese onto a tortilla. Top with the chicken mixture, then fold the tortilla in half.

Preheat a clean non-stick pan over medium-low heat and add a small amount of olive oil. Cook the quesadilla until golden brown on both sides and the cheese is melted. Cut into wedges.

Make the guacamole: In a bowl, mash the avocado. Stir in cilantro, garlic, lime juice, and salt. Serve with tortilla chips.

Make the chia fresca: Combine all the ingredients together. Let sit for 5 minutes to allow the chia to bloom.

Serve the quesadillas with sour cream, guacamole, chips, and sparkling chia fresca.