In a skillet over medium-high heat, add olive oil. Season chicken with smoked paprika, garlic powder, onion powder, salt, and pepper. Cook for about 10 minutes until golden brown and cooked through (internal temperature 165°F). Remove from heat and let rest.

In a small bowl, whisk together honey and hot sauce until fully combined. Toss cooked chicken in hot honey sauce and keep warm.

In another bowl, mix sour cream, finely chopped jalapeños, lime juice, garlic powder, and a pinch of salt. Stir until smooth and refrigerate to let flavors meld.

Lay a flour tortilla flat, sprinkle cheese over half, add hot honey chicken, top with more cheese, and fold the tortilla in half.

In the skillet, melt butter over medium heat. Grill the quesadilla for 2-3 minutes per side until golden brown and cheese melts.

Remove from heat, cool for a minute, slice into wedges, serve with jalapeño cream sauce and garnish with cilantro.