In a small bowl, combine chili powder, kosher salt, and garlic powder to create a flavorful spice blend. Set aside.

Toss the cooked chicken in a medium bowl with half of the spice mixture. Ensure each piece is well-coated.

Heat olive oil in a skillet over medium heat. Add diced onion and bell peppers, sprinkle the remaining spice mixture, and sauté for 6-8 minutes.

Transfer sautéed vegetables into the bowl with the seasoned chicken and stir gently to combine.

Take each tortilla, sprinkle a layer of cheese on one half, add a quarter of the chicken and vegetable mixture, top with more cheese, and fold.

In a clean skillet, heat butter or oil over medium-low. Cook the folded tortillas for about 4 minutes until golden brown, press lightly, flip, and cook for an additional 2 minutes.

Remove from skillet, cool for a couple of minutes, and slice into wedges. Serve warm with dips like guacamole or salsa.