Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season the boneless, skinless chicken breasts generously with smoked paprika, garlic powder, onion powder, salt, and pepper. Cook the chicken for about 6-7 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F. Once done, remove the chicken from the skillet and let it rest for a few minutes before slicing.

In a medium bowl, whisk together 1/4 cup of honey and 2 tablespoons of hot sauce until well combined. Toss the sliced chicken in the hot honey mixture until evenly coated, letting the sweet and spicy flavors meld.

In a small bowl, mix 1/2 cup of sour cream, 2 finely chopped fresh jalapeños, 2 teaspoons of lime juice, and a pinch of salt. Stir until smooth, and then refrigerate the mixture while you assemble the quesadillas.

Heat the same skillet over medium heat and lay one flour tortilla in the skillet. Sprinkle a generous layer of shredded cheddar and Monterey Jack cheese on half of the tortilla. Top with the hot honey chicken slices and additional cheese, then fold the tortilla over to create a half-moon shape.

Add a small pat of butter to the skillet, allowing it to melt. Cook the quesadilla for about 2-3 minutes until the bottom is golden brown and cheese starts to melt. Carefully flip the quesadilla and cook the other side for another 2-3 minutes until it’s crispy and the cheese is gooey.

Once golden brown and delicious, remove the quesadilla from the skillet and slice it into wedges. Drizzle with the spicy jalapeño cream sauce and garnish with fresh cilantro, if desired. Serve warm.