In a skillet over medium-high heat, add 1 tablespoon olive oil and heat for 1 minute. Season the chicken with smoked paprika, garlic powder, onion powder, salt, and pepper. Sauté for 10 minutes, turning occasionally, until golden brown and cooked through.

In a bowl, mix 0.33 cup honey with 2-3 tablespoons hot sauce. After cooking the chicken, pour the mixture over it and keep warm.

In a medium bowl, combine 1 cup sour cream, chopped jalapeños, 1 teaspoon lime juice, and a pinch of garlic powder and salt. Stir until smooth and refrigerate.

On a large tortilla, layer half of the cheddar cheese, a portion of the hot honey chicken, and more cheese. Place another tortilla on top and press down. Repeat until ingredients are used.

In the same skillet, melt 2 tablespoons butter over medium heat. Grill the assembled quesadilla for 2-3 minutes until golden brown. Flip and cook for another 2-3 minutes until the other side is crispy.

Remove from skillet, allow to cool slightly, slice into wedges, and drizzle with jalapeño cream sauce. Garnish with cilantro and serve immediately.