In a mixing bowl, combine the diced chicken with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Let the chicken marinate for about 10 minutes.

Place a non-stick skillet over medium heat and add the seasoned chicken. Cook for 6-8 minutes until fully cooked and golden brown.

Lay out the flour tortillas and spread a generous spoonful of creamy garlic sauce on each one. Layer the cooked chicken and sprinkle shredded cheeses on top.

Fold the tortillas over and cook in the skillet for 2-3 minutes on each side until golden brown and cheese is melted.

Remove from skillet, slice in half, and serve hot, optionally garnished with fresh parsley.