In a mixing bowl, combine olive oil, lime juice, chili powder, cumin, garlic powder, onion powder, and salt and pepper. Stir well to create marinade, then coat the chicken thighs thoroughly. Let marinate for at least 15 minutes.

Heat a grill or non-stick skillet over medium-high heat. Add the marinated chicken and cook for about 6-7 minutes per side or until internal temperature reaches 165°F. Transfer the chicken to a cutting board to rest.

Once slightly cooled, shred the chicken into bite-sized pieces.

In the same skillet, sauté diced bell peppers and onions over medium heat for about 3-4 minutes until tender.

On a tortilla, layer Monterey Jack cheese, shredded chicken, and sautéed vegetables. Top with more cheese, fold the tortilla in half.

In the skillet, cook the folded quesadillas for about 3-4 minutes per side until crispy and cheese has melted.

Remove and let rest for a minute before slicing into wedges. Serve warm with sour cream, salsa, and cilantro.