Prepare the chicken by cutting the chicken breasts into 2-inch pieces and placing them in a bowl.

In a small bowl, combine the garlic powder, chili powder, salt, onion powder, black pepper, and cumin.

Season the chicken with the seasoning mixture, making sure the chicken is evenly coated.

In a large skillet over medium-low heat, cook the bacon until crispy. Transfer the bacon to a paper towel-lined plate to drain. Once cooled, crumble or chop the bacon.

Place the seasoned chicken into the same skillet. Cook for 10–15 minutes, flipping the chicken about halfway through. Keep the lid partially covering the skillet while the chicken cooks. Continue cooking until the chicken is cooked through.

Build each quesadilla by spreading ranch dip over half of a gluten-free tortilla. Add bacon, Monterey Jack cheese, and cooked chicken. Top with additional cheese, then fold the tortilla in half.

In a nonstick skillet, melt a small amount of butter over medium-low heat.

Place the quesadilla in the skillet. Cook for 2–3 minutes per side, or until the tortilla is golden brown and the cheese is melted and gooey. Use a spatula to carefully flip the quesadilla.

Allow the quesadilla to cool slightly. Cut into wedges and serve.