Pat the chicken pieces dry with paper towels so they brown well. Toss the chicken in a bowl with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated.

Heat a large skillet over medium-high heat until hot, then add the seasoned chicken in an even layer. Cook without overcrowding until the undersides are browned, about 3 to 4 minutes, then flip and continue cooking another 3 minutes or until the pieces reach an internal temperature of 165°F and are no longer pink.

In a small bowl, whisk together the honey and hot sauce until smooth. When the chicken is cooked, reduce the heat to low and pour the glaze into the pan, stirring to coat every piece. Let the glaze bubble for 30 to 60 seconds to thicken slightly, then remove from heat.

Combine the sour cream, deseeded and chopped jalapeños, lime juice, and 1/2 teaspoon salt in a small bowl. Taste and add more salt or lime if needed.

Lay out a tortilla and sprinkle a thin even layer of cheddar followed by some Monterey Jack. Add a generous spoonful of the hot honey chicken across one half of the tortilla, then a drizzle of the jalapeño-lime cream if you like extra creaminess inside. Fold the tortilla over or top with another tortilla if you prefer a double-stacked quesadilla.

Heat a clean skillet over medium heat and add 1/2 tablespoon butter. Place the assembled quesadilla seam-side down and cook 2 to 3 minutes until the underside is golden and crisp. Flip carefully and add another 1/2 tablespoon butter, then cook the other side until golden and the cheeses are fully melted, about another 2 minutes.

Transfer the cooked quesadilla to a cutting board and let it rest for 1 minute so the cheese doesn’t run out when you slice. Slice into wedges with a sharp knife or pizza cutter. Garnish with chopped cilantro and serve with extra jalapeño-lime cream on the side.