In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the boneless, skinless chicken breasts with smoked paprika, garlic powder, onion powder, salt, and pepper. Cook the chicken for about 6-7 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F. Once done, remove the chicken and let it rest briefly.

In a small bowl, mix together honey and your favorite hot sauce until well combined. Slice the cooked chicken into strips and return it to the skillet over low heat. Pour the honey-hot sauce mixture over the chicken, tossing to coat thoroughly. Keep the chicken warm while preparing the jalapeño cream sauce.

In a mixing bowl, combine 1 cup of sour cream, 1-2 finely chopped fresh jalapeños, 1 tablespoon of lime juice, and a pinch of garlic powder and salt. Stir until the ingredients are well blended and creamy. Cover the bowl and refrigerate the jalapeño cream sauce until you're ready to serve the cheesy hot honey chicken quesadillas.

Lay a flour tortilla on a clean surface and sprinkle half of it with shredded cheddar and Monterey Jack cheese. Next, add a layer of the hot honey chicken strips on top, then sprinkle with more cheese. Fold the tortilla in half, pressing down gently to secure the filling. Repeat the process with the remaining tortillas and filling.

In the same skillet, melt 1 tablespoon of butter over medium heat. Once the butter is bubbling, carefully place the assembled quesadillas in the skillet. Grill each quesadilla for about 2-3 minutes per side, or until golden brown and the cheese is melted. Use a spatula to flip them carefully and achieve an even crispiness.

Once the quesadillas are nicely grilled, remove them from the skillet and let them cool for a minute. Cut each quesadilla into wedges and drizzle generously with the spicy jalapeño cream sauce. For a fresh touch, garnish with chopped cilantro. These Cheesy Hot Honey Chicken Quesadillas are now ready to enjoy!