Preheat the oven to 450°F. Line a sheet pan with foil. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 16 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Air Fryer: Cook the carrots at 390°F for 9 to 12 minutes.

Meanwhile, halve, peel, and thinly slice the onion(s). Roughly chop the peppers. In a bowl, combine the cilantro sauce and labneh.

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the spice blend. Toss to coat. In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and sliced onion(s) in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until the onion is softened and the chicken is browned and cooked through. Turn off the heat.

Place the tortillas on a work surface. Top one half of each tortilla with the cheddar and monterey jack, filling, and chopped peppers; fold the tortillas in half over the filling. Rinse and wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium until hot. Working in batches if necessary, add the quesadillas. Cook 2 to 4 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. Carefully cut each quesadilla in half. Serve the cooked quesadillas with the roasted carrots and cilantro labneh on the side. Enjoy!