Heat a tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breasts with smoked paprika, garlic powder, onion powder, salt, and pepper. Cook for about 6–8 minutes on each side until golden and cooked through (internal temperature should reach 165°F). Remove chicken and let it rest.

Combine honey and hot sauce in a small bowl for the hot honey mixture. Dice the rested chicken into bite-sized pieces and return it to the skillet over low heat. Pour the hot honey mixture over the chicken and toss to coat evenly. Allow it to warm for a couple of minutes.

In a medium bowl, mix together sour cream, chopped jalapeños, lime juice, garlic powder, and a pinch of salt. Stir until combined and creamy. Cover and refrigerate until ready to serve.

Take a flour tortilla and layer half of it with shredded cheddar and Monterey Jack cheeses. Spoon on the hot honey chicken mixture and add more cheese. Fold the tortilla in half and press gently.

Melt a tablespoon of butter in a clean skillet over medium heat. Grill the assembled quesadilla for about 2–3 minutes, or until golden brown and crispy. Flip and grill the other side for another 2–3 minutes until cheese is melted.

Remove grilled quesadillas from the skillet and let sit for a minute before slicing into wedges. Serve on a platter with jalapeño cream sauce on the side and garnish with fresh cilantro.