Prep all ingredients as listed above.
Heat a nonstick pan over medium heat and add the olive oil.
Sauté the onion and green bell pepper until softened, about 3–4 minutes.
Add the chicken strips to the pan along with paprika, garlic powder, cumin, salt, and black pepper. Cook, stirring frequently, for about 5 minutes or until the chicken is browned and reaches an internal temperature of 165°F (74°C). Remove from heat.
Lay one tortilla flat and evenly spread shredded cheese on one half.
Add half of the chicken mixture on top of the cheese, then fold the tortilla in half to enclose the filling. Repeat with the remaining tortilla.
Heat a nonstick pan over medium-low heat and lightly grease it with olive oil.
Cook each quesadilla for 2–3 minutes per side, or until golden brown and the cheese is melted. Remove from the pan and slice into wedges.
Combine all the ingredients for the chia fresca. Let sit for 5 minutes to allow the chia seeds to expand, then stir again.
Serve the quesadilla with sour cream (optional) and enjoy with chia fresca.