Chicken and Mushroom Quesadillas with Carrot and Mango Slaw

Ingredients

• 1/2 teaspoon ground cumin
• 5 tablespoons olive oil, divided
• 1 1/4 teaspoons kosher salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 1 1/4 pounds boneless, skinless chicken thighs, trimmed
• 6 ounces button mushrooms, trimmed, coarsely chopped
• 2 limes
• 1/2 cup Greek-style plain full- or low-fat yogurt
• 3 tablespoons coarsely chopped cilantro, plus whole leaves for serving
• 2 medium carrots (about 4 ounces each), peeled
• 1 medium mango, thinly sliced
• 5 ounces baby spinach (about 4 packed cups)
• 4 (10") flour tortillas
• 2 cups shredded Monterey Jack cheese (about 8 ounces)

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