In a large skillet, heat canola oil over medium high heat. Cook chicken for 1-2 minutes per side, until lightly browned on the outside. Add peppers and onion and cook for 2-3 minutes until tender-crisp. Combine lime juice, zest, garlic, honey, paprika and salt and pour into the pan, cooking another 2-3 minutes until chicken is completely cooked.
Remove chicken, peppers and onions from the pan with a slotted spoon and wipe out pan. Return to the stove and heat over medium high heat.
Spray the pan with non-stick spray and add one tortilla to the pan. Sprinkle half with cheese, spread with half of the chicken, peppers and onions. Fold over, cook 2-3 minutes until golden brown, then flip and cook another 2-3 minutes until golden brown.
Repeat with remaining ingredients to make second quesadilla. Slice each tortilla into 2-4 wedges.