In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken breasts generously with smoked paprika, garlic powder, onion powder, salt, and pepper. Sauté for 6-7 minutes on each side until golden brown and cooked through. Remove from heat and let rest before slicing.

In a small bowl, whisk together ¼ cup of honey and 2 tablespoons of hot sauce. Pour over the sliced chicken and cover with foil to keep warm.

In a medium mixing bowl, blend 1 cup of sour cream, 2 finely chopped jalapeños, 1 tablespoon of lime juice, and a pinch of salt. Stir until combined and refrigerate.

Lay a tortilla on a clean surface, sprinkle shredded cheese, add sliced chicken, and top with more cheese. Place a second tortilla on top.

In the same skillet, melt 1 tablespoon of butter. Cook the assembled quesadilla for 2-3 minutes until crispy, then flip and cook the other side.

Remove and let cool slightly before cutting into wedges. Serve warm with jalapeño cream sauce and cilantro.