Heat the cooking oil in a skillet over medium heat. Add the diced chicken, taco spice blend, and smoked paprika. Sauté until the chicken is cooked through, about 7-10 minutes. Stir frequently to ensure even cooking and to get all those spices mixed in well.

Once the chicken is fully cooked, add the chopped bell pepper to the skillet. Sauté for an additional 2-3 minutes until the peppers become tender but still retain some crunch. It's all about flavor and texture here!

Now, it's assembly time! On a clean surface, lay out a tortilla. Spoon a portion of the chicken and pepper mixture onto one half of the tortilla. Top that with a generous sprinkle of shredded cheese and some fresh cilantro. Fold the tortilla in half, pressing gently to keep everything inside.

In the same skillet, melt a tablespoon of unsalted butter over medium heat. Once it's bubbling, place the folded tortilla in the skillet. Cook until the bottom is golden brown and the cheese begins to melt, around 3-4 minutes. Flip it carefully and cook the other side until it's also golden brown.

Once both sides are perfectly crispy and cheesy, remove the quesadilla from the skillet. Let it rest for a minute, then slice it into wedges. Serve warm with your favorite toppings.