Make the Guacamole: Mash the avocado with a fork. Add the remaining ingredients (except the chips) and stir them together. Season with salt and pepper to taste. Cover and transfer to the fridge until you are ready to serve.

Make the Quesadilla: Heat a non-stick pan over medium heat. Add the oil to the pan. Sauté the onion and peppers until they start to soften. Then add in the chicken, paprika, garlic powder, and cumin, and season with salt and pepper. Continue to sauté about 5 minutes, until the chicken is browned and reaches an internal temperature of 160°F (71°C) using a thermometer. Then remove the pan from the heat.

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

Preheat a nonstick pan over medium-low heat. Add a small amount of oil to the pan.

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

Place all margarita mocktail ingredients into a pitcher or drink shaker. Mix until the honey is dissolved. Adjust any of the ingredients as needed to taste. Serve over ice if desired.

Serve: Cut the quesadilla into wedges. Enjoy with chips and guac, marg mocktail.