Heat a tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken with smoked paprika, garlic powder, onion powder, salt, and pepper. Cook for about 10 minutes, flipping halfway, until golden brown and cooked through.

Prepare the hot honey sauce by whisking together the honey and hot sauce in a small bowl. Once the chicken is done, chop it and toss it in the hot honey mixture.

In a separate bowl, mix together sour cream, jalapeños, lime juice, garlic powder, and salt until combined. Refrigerate the jalapeño cream sauce until serving.

In a skillet, lay a tortilla. Layer with cheese, followed by the hot honey chicken. Top with more cheese and another tortilla to form a quesadilla.

Melt butter in the skillet, then cook the quesadilla for 2-3 minutes per side, until golden brown and the cheese is melted.

Once golden, remove and slice into wedges. Serve with the jalapeño cream sauce and garnish with cilantro.