Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season the chicken breasts with smoked paprika, garlic powder, onion powder, salt, and pepper. Cook for 6-7 minutes per side until golden and cooked through. Let rest before slicing.

In a mixing bowl, whisk together 3 tablespoons of honey and your favorite hot sauce until combined. Pour the mixture over the chicken slices to coat. Keep warm.

Make the jalapeño cream sauce by combining 1 cup of sour cream, chopped jalapeños, 1 tablespoon of lime juice, garlic powder, and a pinch of salt. Mix until smooth and refrigerate.

Lay a flour tortilla flat, adding a layer of cheddar and Monterey Jack cheese, followed by honey-coated chicken slices, and more cheese. Fold the tortilla over.

Melt 1 tablespoon of butter in a skillet. Cook the quesadilla for 2-3 minutes on one side, flip and cook for another 2-3 minutes until crispy and cheese is melted.

Remove from the skillet, let rest for a minute, slice into wedges and serve with jalapeño cream sauce and fresh cilantro.