Season chicken with cumin, chili powder, salt, and a drizzle of olive oil.
Cook in a hot skillet 6–7 minutes per side until cooked through. Rest 3 minutes then slice thinly.
Wipe out skillet. Place over medium heat.
Lay one tortilla in the pan. Sprinkle half of it with shredded cheddar, add sliced chicken, a little more cheese (the second layer of cheese acts as glue), then fold the empty half over.
Cook 2.5–3 minutes until golden and crispy on the bottom. Flip carefully using a wide spatula.
Cook 2 more minutes until the second side matches.
Slide onto a cutting board and rest 1 minute before cutting into 3 wedges — this sets the cheese so it doesn't all pour out.