Pat the chicken pieces dry with paper towels. Toss the chicken with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated.

Heat a large skillet over medium-high heat. Add a drizzle of olive oil and add the chicken in a single layer. Cook for about 4–5 minutes to get a good sear, then stir and continue cooking until browned and cooked through, about 6–8 minutes.

Once cooked, remove the chicken to a bowl and let rest for a few minutes.

In a small saucepan over low heat, warm the honey until fluid. Stir in hot sauce to taste. Toss the warm chicken with the hot honey glaze until evenly coated.

In a small bowl, combine sour cream, chopped jalapeños, lime juice, and salt. Mix until smooth.

Lay out 4 tortillas on a clean surface. Sprinkle cheese on each tortilla, followed by an even layer of the hot honey-coated chicken, and a light sprinkle of more cheese.

Spread jalapeño cream over the chicken if desired or reserve for dipping. Top with remaining tortillas to form quesadilla sandwiches.

Heat a skillet over medium heat and add butter. Cook each quesadilla until golden brown and cheese begins to melt, about 2–3 minutes per side.

Transfer cooked quesadillas to a cutting board and let rest 2 minutes before slicing into wedges. Garnish with cilantro and serve with extra jalapeño cream.