In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sauté 1 pound of small chicken pieces seasoned with smoked paprika, garlic powder, onion powder, salt, and pepper for about 10 minutes until golden brown and cooked to 165°F.

In a small bowl, whisk together ¼ cup of honey and 3 tablespoons of hot sauce. Drizzle this over the cooked chicken, tossing to coat and keeping warm.

In a mixing bowl, combine ½ cup of sour cream, 2 diced jalapeños, the juice of 1 lime, garlic powder, and a pinch of salt. Stir until smooth and chill before serving.

Lay a flour tortilla flat, sprinkle cheese over half, add the hot honey chicken mixture, top with more cheese, and fold.

In the skillet, melt a small pat of butter and grill the quesadilla for 2-3 minutes until golden brown, then flip and cook the other side.

Let the grilled quesadillas cool slightly, slice into wedges, and serve with spicy jalapeño cream sauce, garnished with fresh cilantro.