In a bowl, mix Greek yogurt, tomato paste, spices, salt, garlic powder, onion powder, and lemon juice to create a flavorful marinade.

Add the chicken cubes, mix well, and let marinate for at least 30 minutes (or overnight for deeper flavor).

Heat oil or ghee in a pan over medium heat. Add the marinated chicken and cook for 10-15 minutes, stirring occasionally, until fully cooked and slightly charred.

For a juicier filling, add chicken stock while cooking to create a slight sauce.

In a small bowl, whisk together Greek yogurt, mayo, garlic, lemon juice, olive oil, salt, and pepper to make the creamy garlic sauce. Set aside.

In another bowl, toss sliced onions, lettuce, sumac, lemon juice, salt, and pepper to create a refreshing salad.

Lightly dip each tortilla in the chicken mixture so it gets coated with the flavorful sauce.

Heat a little oil or ghee in a pan and place the tortilla.

On one half of the tortilla, add a layer of cooked chicken and shredded mozzarella cheese.

Fold the tortilla in half and cook for 2-3 minutes per side until golden and crispy, and the cheese is melted.

Remove the quesadilla from the pan and gently open it. Add a handful of salad and lots of sauce, then close again.

Slice into wedges and serve warm with extra sauce on the side!