In a large mixing bowl, combine cubed chicken with olive oil, tomato paste, ground cumin, 1 tsp smoked paprika, 1.5 tsp garlic powder, onion powder, dried oregano, 1.5 tsp salt, black pepper, and red chili powder. Toss until every piece is evenly coated. Cover and marinate for 15 to 30 minutes at room temperature.
To make the creamy chipotle lime sauce, mix together the greek yogurt, mayonnaise, chipotle sauce, fresh lime juice, 0.5 tsp garlic powder, 0.5 tsp smoked paprika, and salt to taste.
Heat a large skillet over medium heat with a light drizzle of oil. Add the marinated chicken and cook for 5–6 minutes, stirring frequently, until browned and cooked through.
Add the diced red bell pepper, yellow bell pepper, and white onion directly into the skillet with the chicken. Sauté for 3–4 minutes until softened. Remove from heat and let cool for 5 minutes.
Assemble & Pan-sear: Lay a tortilla in a skillet over medium heat with some oil. Sprinkle a layer of mozzarella and cheddar cheese over one half, add the chicken-vegetable filling, drizzle with the prepared chipotle lime sauce, and top with more cheese. Fold into a half-moon shape. Toast for 2–3 minutes per side until golden brown and crispy with melted cheese throughout. Slice into triangles and serve hot.
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