Heat a tablespoon of olive oil in a skillet over medium-high heat. Season chicken with smoked paprika, garlic powder, onion powder, salt, and pepper. Cook for about 10 minutes until golden brown and cooked through.

In a small bowl, whisk together honey and hot sauce to create the hot honey sauce. Slice the cooked chicken into bite-sized pieces and add it back to the skillet, pouring the hot honey mixture over it. Toss to coat.

In a mixing bowl, combine sour cream, chopped jalapeños, lime juice, garlic powder, and a pinch of salt. Stir until well blended and creamy. Refrigerate the sauce while preparing quesadillas.

Lay out a flour tortilla, layer with a generous amount of cheese, followed by the hot honey chicken, and sprinkle more cheese on top. Place another tortilla on top. Repeat to make desired number of quesadillas.

Melt a tablespoon of butter in a skillet. Grill one assembled quesadilla for 2-3 minutes until golden brown. Flip and grill the other side for another 2-3 minutes until crispy.

Remove from skillet, let rest, then slice into wedges. Serve hot with the Spicy Jalapeño Cream Sauce drizzled on top, garnished with fresh cilantro if desired.