In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Season 1.5 lbs of boneless, skinless chicken breasts with smoked paprika, garlic powder, onion powder, salt, and pepper. Sauté for about 10 minutes until golden brown and cooked through.

While the chicken cooks, mix 0.33 cup of honey with 2-3 tablespoons of hot sauce in a bowl. Pour this over the cooked chicken in the skillet and stir to coat.

In another bowl, combine 1 cup of sour cream, chopped jalapeños, lime juice, and a pinch of salt. Mix until smooth and refrigerate.

Layer a large tortilla with 1 cup of shredded cheddar cheese, 0.5 cup of Monterey Jack cheese, the hot honey chicken, and more cheese. Cover with another tortilla.

Melt 2 tablespoons of butter in a skillet. Grill the assembled quesadilla for 2-3 minutes on each side until golden brown and crispy.

Remove from skillet, let cool for a minute, cut into wedges, and serve hot with the jalapeño cream sauce and cilantro garnish.