Pat the chicken breasts dry and place them on a cutting board. Score the surface with three to four shallow cuts on each side so the marinade penetrates. Rub both sides with the garlic powder, oregano, smoked paprika, salt, and pepper.

Heat a non-stick skillet over medium heat and coat lightly with cooking spray. Add the chicken breasts and cook 5 to 6 minutes per side, until the internal temperature reads 165 F (74 C) at the thickest point. Rest on a cutting board for 5 minutes, then shred with two forks or chop into small pieces.

Wipe the same pan clean and return it to medium-low heat. In a bowl, whisk 1 whole egg with 1 egg white and a pinch of salt. Pour into the warm pan and swirl to make a thin layer roughly the size of your tortilla.

Before the egg fully sets, lay one tortilla directly on top and press gently. When the egg has cooked through (about 60 to 90 seconds; the pan will shift when tilted), flip the whole thing so the egg side faces up.

Working quickly, layer half the shredded chicken on one half of the tortilla, top with half of the sliced tomato, and finish with half of the shredded cheddar. Fold the empty half over the filling.

Cook 1 to 2 minutes per side over medium-low heat, pressing lightly with a spatula, until the cheese melts and the tortilla is golden. Slide onto a cutting board and cut into 4 wedges.

Repeat steps 3 through 6 with the second tortilla and the remaining ingredients. You should end with 8 wedges total, serving 4 (2 wedges per person).

For the dip: scoop the avocado into a small blender or bowl. Add the Greek yogurt, lime juice, parsley, garlic powder, salt, and pepper. Blend or mash with a fork until thick and creamy. Serve alongside the warm quesadillas.