Combine all the ingredients Chilli powder,Salt,Cumin powder,Garlic powder and Pepper powder and mix it well with the chicken.
Heat 1 tablespoon of the oil in a skillet over high heat. Add the chicken to the skillet and saute over medium-high heat until done, about 4 minute per side.
Add the remaining 1 tablespoon olive oil to the skillet over high heat. Throw in the onions and peppers and cook until the peppers have a few dark brown/black areas, 3 to 4 minutes. Remove and set aside.
Sizzle 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet.
Then build the quesadillas by laying chicken and cooked peppers and then Colby jack cheese. Top with a little more grated cheese and top with a second tortilla.
When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings.