1. In a medium mixing bowl, combine diced chicken with cumin, paprika, garlic powder, salt, and pepper. Add shredded cheese and toss until evenly coated.

2. Lay one tortilla flat and spread the chicken-cheese mixture evenly over one half. Fold the tortilla in half to cover the filling.

3. Heat a non-stick skillet over medium heat. Place the folded tortilla into the skillet and cook for 2–3 minutes per side until golden and crispy.

4. Remove from the pan and let rest for one minute. Slice into triangles using a sharp knife or pizza cutter.

5. Garnish with parsley and serve with Greek yogurt if desired.