Start by shredding the rotisserie chicken into bite-sized pieces and placing it in a mixing bowl. Add a generous spoonful of Greek yogurt and sprinkle in your dried herbs, like dill and chives. Mix everything together until well combined and creamy, ensuring the chicken is thoroughly coated in the yogurt and spices.

Take a low-carb tortilla and lay it flat on a clean surface. Spoon the prepared chicken filling onto one half of the tortilla, spreading it evenly but leaving the edges clear to avoid spilling. Next, sprinkle a generous amount of cheese over the chicken mixture. Fold the tortilla in half, pressing down gently to secure the filling.

Heat a non-stick skillet over medium heat and add a little cooking oil to coat the bottom lightly. Allow the oil to warm for about 1 minute until shimmering but not smoking.

Carefully place the assembled quesadilla into the heated skillet and cook for 3-4 minutes on one side, until the bottom turns golden brown.

Once the first side is nicely browned, use a wide spatula to support the quesadilla while flipping it over. Cook the second side for 3-4 minutes, or until it achieves a similar golden brown color.

Transfer the quesadilla to a cutting board and let it sit for a minute before slicing into triangles for easy serving.