Make the Quesadilla: Heat a non-stick pan over medium heat. Add olive oil to the pan. Sauté onion and bell peppers until they begin to soften, about 4-5 minutes. Then, add chicken, paprika, garlic powder, and cumin. Season with salt and black pepper. Continue sautéing until the chicken is browned and reaches an internal temperature of 160°F (71°C), about 5 minutes. Remove the pan from the heat.

Assemble the Quesadilla: Spread the shredded Monterey Jack cheese onto one tortilla. Top with the chicken and vegetable mixture, then fold the tortilla in half to cover the filling.

Cook the Quesadilla: Preheat a non-stick pan over medium-low heat and add a small amount of oil to coat the bottom of the pan. Place the folded tortilla in the pan and cook until golden brown on both sides and the cheese is melted, about 4-5 minutes per side.

Make the Lemonade: In a separate pitcher, mix the freshly squeezed lemon juice, water, and sugar. Stir until the sugar dissolves. Add ice cubes and adjust the sweetness to taste.

Serve: Cut the quesadilla into wedges and serve with a side of homemade lemonade. Enjoy!