In a large bowl, combine the shredded chicken, cheddar cheese, bell peppers, red onion, garlic powder, cumin, salt, and black pepper. Mix well until all ingredients are evenly distributed.

Heat a large skillet over medium heat and add 1/2 tablespoon of olive oil.

Place one tortilla in the skillet and spoon about 1/4 cup of the chicken mixture onto one half of the tortilla.

Fold the tortilla over to cover the filling and cook for about 2-3 minutes, or until the bottom is golden brown.

Carefully flip the quesadilla and add another 1/2 tablespoon of olive oil to the skillet if needed. Cook for an additional 2-3 minutes until the other side is golden and the cheese is melted.

Remove the quesadilla from the skillet and let it cool for a minute before cutting it into wedges.

Repeat the process with the remaining tortillas and filling.

Serve warm with sour cream and salsa on the side.