In a large bowl, combine the grated potatoes, flour, buttermilk, salt, and baking powder. Mix well until you have a thick batter.

Heat a non-stick frying pan over medium heat and add a small amount of oil. Once the pan is hot, spoon a scoop of the boxty batter onto the pan and spread it out into a thin pancake shape. Cook for about 2-3 minutes on each side until golden brown. Repeat with the remaining batter to make more boxty pancakes.

In a separate bowl, mix the shredded chicken, diced bell peppers, diced red onions, chopped cilantro, chili powder (optional), salt, and pepper. Toss everything together to evenly distribute the flavors.

Take one boxty pancake and sprinkle some shredded cheese over one half of it. Top the cheese with a generous portion of the chicken mixture. Fold the other half of the boxty pancake over the filling, creating a half-moon shape.

In a clean non-stick frying pan, add a small amount of oil and heat it over medium heat. Carefully place the filled boxty quesadilla onto the pan and cook for about 3-4 minutes on each side until the cheese is melted and the outside is crispy.

Repeat the process with the remaining boxty pancakes and chicken mixture.

Once cooked, remove the Chicken Boxty Quesadilla from the pan, and let it cool slightly before serving. You can cut it into wedges or serve it whole.