In a large skillet over medium-high heat, heat the olive oil. Season chicken breasts with smoked paprika, garlic powder, onion powder, salt, and pepper. Cook for 6-8 minutes on each side until golden brown and fully cooked.

In a small bowl, mix honey and hot sauce until well combined. Dice cooked chicken and return to skillet. Pour hot honey glaze over chicken, toss to coat, and cook for an additional 2-3 minutes.

In a mixing bowl, combine sour cream, finely chopped jalapeños, lime juice, garlic powder, and a pinch of salt. Stir until smooth and refrigerate for at least 10 minutes.

Lay out tortillas on a clean surface. Sprinkle cheddar and Monterey Jack cheese on half of each tortilla, layer with hot honey chicken, and more cheese before folding the tortilla in half.

Melt butter in a skillet over medium heat. Grill quesadillas for 3-4 minutes on each side until golden brown and crispy.

Remove from skillet, let cool for a minute, cut into wedges, drizzle with jalapeño cream sauce, and garnish with cilantro. Serve hot.