Preheat oven to 425˚F.

Line 2 baking sheets with parchment paper and lightly grease parchment paper with cooking spray; set aside.

In a large mixing bowl combine shredded chicken, baby spinach, sour cream, cumin, garlic powder, paprika, chili powder, salt, and pepper; mix well until combined. Taste mixture and see if you want to add more salt, pepper, or other seasonings.

Working with one flour tortilla at a time, add some of the filling on one side of the tortilla, sprinkle with some cheese, and fold; continue to work with the rest of the tortillas.

Transfer prepared quesadillas to the baking sheets; lightly spray with olive oil.

Bake for 15 minutes, or until golden brown.

Remove from oven; cut each quesadilla in half and serve with sour cream, guacamole, and/or salsa.