Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the cut chicken seasoned with smoked paprika, garlic powder, onion powder, salt, and pepper. Cook for about 8–10 minutes until golden brown and cooked through.

In a small bowl, combine 1/4 cup of honey and 2 tablespoons of hot sauce. Once the chicken is cooked, pour this mixture over the chicken, toss to coat, and warm for 2 minutes on low heat.

In a mixing bowl, combine 3/4 cup of sour cream, 2 chopped jalapeños, lime juice, garlic powder, and salt. Stir until mixed and refrigerate.

Lay one flour tortilla on a surface. Sprinkle cheddar cheese on one half, add glazed chicken, top with more cheese, then fold.

Melt 1 tablespoon of butter in the skillet. Cook the quesadillas for 2–3 minutes on each side until golden brown and cheese is melted.

Remove from skillet, cool slightly, slice into wedges, and serve with the creamy jalapeño sauce drizzled or on the side.