In a bowl, combine the chicken with salt, paprika, garlic powder, pepper, chopped chipotle, honey and a drizzle of olive oil. Mix well until everything is evenly coated. Cover and place in the fridge while you prepare the vegetables.

Heat olive oil in a pan over medium heat (level 6). Add the sliced onions and bell peppers and cook slowly for about 15 minutes, stirring often, until soft, glossy and slightly caramelized. If they start sticking, add a small splash of water.

Add the marinated chicken to the pan and cook until the chicken is fully done and nicely coated with the vegetables.

Pour in about 30 ml water and sprinkle in 1 tsp flour. Stir well and let it simmer briefly until the mixture thickens slightly and becomes juicy and glossy. Remove from heat.

Place one tortilla in a clean pan (no oil needed or just a tiny bit). Sprinkle a layer of cheese, add a generous amount of the chicken mixture, then top with more cheese. Fold the tortilla in half.

Cook on medium heat until the bottom is golden and crispy, then flip and toast the other side until the cheese is fully melted and the tortilla is beautifully golden.