1. Season the diced cooked chicken breast and rinsed black beans with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper in a medium bowl, tossing until everything is evenly coated.

2. In a separate small bowl whisk together the Greek yogurt and lime juice until smooth, then stir in a spoonful of the spice mixture to create a creamy high protein sauce.

3. Heat 1 teaspoon of olive oil in a large nonstick skillet over medium heat, add the seasoned chicken and black beans, and cook for 3 to 4 minutes until warmed through and lightly sizzling.

4. Remove the warm chicken and bean mixture from the pan, transfer it back to the bowl, and fold in the Greek yogurt sauce and chopped cilantro until everything is well combined.

5. Wipe out the skillet if needed, return it to medium heat, and lightly coat the surface with cooking spray or a thin drizzle of olive oil.

6. Place one tortilla in the skillet, sprinkle with a small handful of cheddar and mozzarella, spoon an even layer of the chicken and bean filling over the cheese, then top with another small handful of cheese and a second tortilla.

7. Cook the quesadilla for 2 to 3 minutes on the first side, pressing gently with a spatula, until the bottom tortilla is crisp and deep golden brown.

8. Carefully flip the quesadilla and cook for another 2 to 3 minutes, adjusting the heat as needed, until the second side is golden and the cheese inside is fully melted.

9. Transfer the cooked quesadilla to a cutting board and let it rest for 1 to 2 minutes, then slice into wedges and repeat the process with the remaining tortillas and filling.

10. Serve warm with extra cilantro, lime wedges, salsa, avocado, or an extra spoonful of Greek yogurt if you like.