Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season chicken pieces with smoked paprika, garlic powder, onion powder, salt, and pepper. Cook for about 8–10 minutes, stirring occasionally, until golden brown and internal temperature reaches 165°F. Remove chicken and set aside.

In a small bowl, combine honey and hot sauce, adjusting heat to your liking. Toss this mixture with cooked chicken until well-coated.

In a medium bowl, mix sour cream, finely chopped jalapeños, lime juice, and a pinch of salt. Stir until smooth and refrigerate.

Lay a large tortilla flat, sprinkle with a generous layer of cheeses, top with chicken, layer more cheese, and cover with a second tortilla. Press down gently. Repeat for remaining quesadillas.

Melt 1 tablespoon of butter in the skillet over medium heat. Cook one assembled quesadilla for 2–3 minutes until golden brown and cheese begins to melt. Flip and cook additionally for 2–3 minutes until crispy.

Once grilled to perfection, slice quesadillas into wedges and serve hot with jalapeño cream sauce for dipping and garnish with fresh cilantro.