Heat a non-stick pan over medium heat. Add olive oil. Sauté the onion and green bell pepper until softened, about 4–5 minutes.

Add the chicken strips to the pan along with paprika, garlic powder, and ground cumin. Season with salt and black pepper. Continue cooking until the chicken is browned and cooked through, reaching an internal temperature of 165°F (74°C), about 5 minutes. Remove from heat.

Lay one tortilla flat and sprinkle with shredded Monterey Jack cheese. Top with the warm chicken and vegetable mixture. Place the second tortilla on top or fold in half, depending on preference.

Preheat a clean non-stick pan over medium-low heat. Lightly coat the bottom with olive oil. Cook the quesadilla until golden brown and crispy on both sides and the cheese is fully melted, about 4–5 minutes per side. Remove from the pan and let cool slightly before slicing into wedges.

To make the sparkling chia fresca, combine fresh squeezed lemon juice with maple syrup or honey in a medium pitcher. Stir until well mixed.

Add chia seeds and a pinch of salt to the lemon mixture. Slowly pour in sparkling water and gently stir to combine.

Pour the chia fresca into glasses and garnish each with a sprig of fresh mint.

Serve the quesadilla wedges with chilled sparkling chia fresca on the side for a fresh and satisfying meal.