Season the chicken with cumin, chili powder, paprika, garlic powder, salt, and pepper. Cook in a skillet until heated through and slightly browned. Shred into small pieces if not already done.

In the same skillet, heat olive oil over medium heat. Add onions, bell peppers, and jalapeños (if using). Sauté until soft and lightly caramelized, then remove from heat.

Lay one tortilla flat on a clean surface. Sprinkle half with shredded cheese, then layer the cooked chicken and sautéed vegetables on top. Add a bit more cheese, then fold the tortilla over to form a half-moon.

Transfer to a cutting board and let rest for a few minutes before slicing into wedges.

Repeat with remaining tortillas and filling.

Serve warm with sour cream, guacamole, and salsa on the side.