Heat a skillet over medium-high heat and add a drizzle of olive oil. Once hot, add the chicken pieces seasoned with spices. Sauté for 8-10 minutes until golden brown and cooked through.

In a mixing bowl, combine honey and hot sauce, mixing well. Pour this mixture over the chicken and simmer for an additional 2-3 minutes.

In a separate bowl, combine sour cream, jalapeños, lime juice, and garlic powder. Mix until creamy and refrigerate.

Lay a tortilla flat, sprinkle cheese on half, add the honey-glazed chicken, top with more cheese, fold, and press to seal. Repeat with remaining tortillas.

Melt butter in the same skillet, cook the quesadillas for 2-3 minutes on each side until crispy and golden.

Remove from skillet, let sit for a minute, then cut into wedges. Drizzle with jalapeño cream sauce and garnish with cilantro.