Prepare the Filling: In a skillet heated over medium heat, combine 2 cups of shredded chicken, ½ cup of Greek yogurt, and 1 teaspoon of dried herbs. Stir until heated through, about 3-5 minutes.

Assemble the Quesadilla: Place a low-carb tortilla in the skillet, spread the chicken filling onto half of the tortilla, and sprinkle ½ cup of cheese on top. Fold the tortilla over to encase the filling.

Cook Until Crispy: Cook the quesadilla on one side for about 4-5 minutes until golden brown, then flip and cook for another 4-5 minutes until crispy and cheese is melted.

Slice and Serve: Remove from the skillet, let cool slightly, then slice into triangles. Serve with optional toppings like guacamole or sriracha.