Prepare the Chicken: In a medium bowl, combine the diced chicken with the olive oil, smoked paprika, ground cumin, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Toss everything together until the chicken is evenly coated in the spices.

Cook the Chicken: Heat a large frying pan or skillet over a medium-high heat. Once hot, add the seasoned chicken. Cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and nicely browned on all sides. There should be no pink remaining.

Create the Filling: Remove the pan from the heat. Add the finely chopped red onion, fresh coriander, and the juice of half a lime to the pan with the cooked chicken. Stir everything together. The residual heat will soften the onion slightly. Transfer this mixture to a bowl and set aside.

Prepare the Pan: Wipe out the frying pan with a piece of kitchen roll and return it to a medium heat. There's no need to wash it completely.

Assemble the Quesadilla: Lay one tortilla flat in the warm, dry pan. Sprinkle a quarter of the mixed Cheddar and mozzarella cheese over the entire surface of the tortilla. Arrange a quarter of the chicken mixture over one half of the tortilla. I find that assembling it directly in the pan is the tidiest way to do it.

Fold and Cook: Once the cheese begins to melt, use a spatula to fold the empty half of the tortilla over the half with the filling. Gently press down.

Get it Crispy: Now, for the golden finish. Add a small knob of butter or a drizzle of oil to the pan next to the quesadilla. Swirl the pan to let the melted butter coat the bottom. Cook for 2-3 minutes on the first side, until it's golden brown and crisp. Carefully flip and cook for another 2-3 minutes on the other side.

Rest and Repeat: Slide the cooked quesadilla onto a cutting board and let it rest for a minute. This is crucial as it allows the cheese to set slightly, preventing the filling from spilling out when you cut it. Repeat the process with the remaining tortillas, cheese, and chicken filling.

Serve: Cut each quesadilla into three or four wedges and serve immediately with your favourite accompaniments.