Preheat the oven to 400 degrees Fahrenheit and line a large sheet pan with parchment paper.

In a large bowl, combine shredded chicken, sliced bell peppers, and onions. Add olive oil, salt, paprika, and garlic powder, then mix well until everything is evenly coated.

Arrange the tortillas on the prepared sheet pan, allowing the edges to hang slightly over the sides. Overlap slightly if needed to cover the base.

Spread the chicken and vegetable mixture evenly across the tortillas, making sure the filling is distributed in an even layer.

Sprinkle shredded cheese evenly over the filling, covering most of the surface.

Fold the tortillas over the filling toward the center. Add an extra tortilla in the middle if needed to fully cover the filling. Press down gently.

Place a second sheet pan on top to press the quesadillas. Bake for 20 to 25 minutes or until golden brown and crispy.

Remove from the oven and let rest for 5 minutes before cutting.

Slice into squares and serve warm.