In a medium mixing bowl, combine the shredded chicken with BBQ sauce, honey, and hot sauce. Stir until well-coated.

Heat olive oil in a large skillet over medium heat. Add sliced red onions and bell peppers, sauté for about 5 minutes.

Lay a flour tortilla flat, sprinkle half with cheese, layer with BBQ chicken mixture, sautéed onions and peppers, and cilantro.

Carefully fold the tortilla in half, pressing down to enclose the filling.

In the same skillet, add olive oil if necessary and cook folded quesadilla for about 3 minutes on each side.

Once golden brown, remove from skillet, let rest for a minute, and slice into wedges.

Continue assembly and cooking with remaining tortillas and fillings.

Arrange quesadilla wedges on a platter, serve warm with sour cream and guacamole if desired.