Add half of the oil to a large preheated skillet. Add the chicken and set a timer for 7 minutes. Stir after about 2 minutes of cooking or until liquid evaporates. (You’ll cook it more in the oven.)
After a total of about 4 minutes of cooking, add the bacon, sprinkle everything with half of the seasonings and stir occasionally through the end of the 10-minute timer. Transfer to a heatproof plate or bowl; set aside.
Add the remaining oil to the skillet and heat. Add the onion, and red peppers, if using; season with the remaining seasonings, stir occasionally, and saute for until onion is translucent. Add the garlic and stir. Saute until fragrant, about 1 minute.
*Chorizo: Just like cold cuts, bacon, hot dogs, and other sausage, chorizo may contain gluten. So, be sure to carefully read labels.
To make in a skillet, build the quesadilla in a skillet and then heat, covered until cheese melts. Preoil the skillet if you desire a crisp bottom.
For less cleanup, use kitchen scissors to cut up the bacon. Do not cut the bacon or anything else on a cutting board that has been used for raw chicken. Instead, wash immediately.