In a skillet over medium-high heat, add a drizzle of olive oil. Once hot, place the seasoned chicken breasts in the skillet and cook for about 6-7 minutes on each side until golden brown and fully cooked.

Remove cooked chicken from the skillet to rest. Whisk together honey and hot sauce. Slice the chicken and return it to the skillet, pouring the sweet-hot glaze over it. Toss everything and heat for about 2-3 minutes.

In a bowl, mix sour cream, chopped jalapeños, lime juice, and a pinch of saltuntil creamy.

Lay a tortilla flat, sprinkle cheese on one half, add hot honey chicken mixture and more cheese. Fold tortilla to seal.

Melt butter in the skillet over medium heat. Grill the assembled quesadilla for 2-3 minutes on each side until crispy and golden.

Remove from skillet, let cool for a minute, slice and serve with jalapeño cream sauce and garnish with cilantro.