In a mixing bowl, combine bite-sized pieces of chicken breast with salt, black pepper, garlic powder, onion powder, paprika, and cumin. Toss the chicken well and let it sit for about 5 minutes.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 10–15 minutes, stirring occasionally, until golden brown and no longer pink.

Take a flour tortilla and spread a generous layer of guacamole over one half. Top it with chicken, cilantro lime rice, black beans, corn, and a sprinkle of cheese. Squeeze lime juice and fold the tortilla in half.

In the same skillet, add remaining olive oil and cook the folded quesadilla over medium heat for 3–4 minutes on each side, until crispy and golden brown.

Remove the quesadilla from the skillet and let it sit for a minute before slicing in half. Garnish with extra cilantro and serve warm with salsa or additional guacamole.