Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced onion and bell pepper, and cook until softened, about 5 minutes.
Add the minced garlic and cook for another minute.
Push the vegetables to the side of the skillet and add the remaining olive oil. Add the sliced chicken breast and cook until no longer pink, about 5-7 minutes.
Sprinkle the chili powder, cumin, and paprika over the chicken and vegetables. Stir to combine and cook for another 2 minutes.
Remove the mixture from the skillet and set aside.
Place a tortilla in the skillet and sprinkle with shredded cheese. Add a portion of the chicken and vegetable mixture, then top with more cheese and another tortilla.
Cook until the bottom tortilla is golden brown, then flip and cook the other side until golden brown and the cheese is melted.
Repeat with the remaining tortillas and filling. Cut into wedges and serve warm.