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

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

Make the Lemonade: Combine the fresh squeezed lemon juice, water, and sugar in a pitcher. Stir until the sugar is dissolved.

Serve: Cut the quesadilla into wedges. Enjoy with homemade lemonade over ice.