Season sliced chicken breast with cumin powder, paprika, and salt.
Cook chicken in 0.5 tbsp olive oil until done, then shred into small pieces.
Sauté sliced bell peppers and onions until soft.
Layer half of tortilla with cheddar cheese, shredded chicken, sautéed vegetables, and additional cheese; fold over.
Cook on a skillet with remaining oil until golden brown and cheese is melted.