Prepare all ingredients as listed.

Heat extra-virgin olive oil in a non-stick pan over medium heat. Add the onion and green bell pepper and sauté until softened.

Add the chicken, paprika, garlic powder, and ground cumin. Season with salt and black pepper. Cook, stirring occasionally, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).

Place the tortilla wraps on a clean surface. Sprinkle Monterey Jack cheese over one half of each tortilla.

Add the cooked chicken mixture over the cheese. Fold each tortilla in half to enclose the filling.

Heat a non-stick pan over medium-low heat and lightly coat with olive oil. Cook the quesadillas until golden brown on both sides and the cheese is melted. Remove from heat.

Pour sparkling water over lemon slices and add ice cubes.

Serve the chicken quesadilla with the lemon sparkling water.