Heat a non-stick pan over medium heat. Add olive oil to the pan.

Sauté the onion and bell pepper until softened.

Add the chicken, paprika, garlic powder, and cumin. Season with salt and black pepper. Continue to sauté for about 5 minutes, until the chicken is browned and reaches an internal temperature of 165°F (74°C). Remove from heat.

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

Preheat a non-stick pan over medium-low heat. Add a small amount of olive oil.

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

In a pitcher, combine the fresh squeezed lemon juice, water, and sugar. Stir until the sugar is dissolved.

Cut the quesadilla into wedges and serve with sour cream and homemade lemonade over ice.