Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season 1.5 lbs of chicken pieces with smoked paprika, garlic powder, onion powder, salt, and pepper, then add to the skillet. Sauté for about 10 minutes, stirring occasionally, until the chicken is golden brown, fully cooked, and no longer pink inside.

While the chicken cooks, combine 0.33 cup of honey and 2-3 tablespoons of hot sauce in a bowl. Once the chicken is cooked, reduce the heat to low and pour the honey mixture over the chicken, tossing everything together to ensure it's well-coated. Keep warm while you prepare the cream sauce.

In a mixing bowl, blend 1 cup of sour cream with 1-2 chopped jalapeños, 1 teaspoon of lime juice, 1 teaspoon of garlic powder, and 0.5 teaspoon of salt. Stir until the mixture is smooth and well-combined. Cover and refrigerate the jalapeño cream sauce until you're ready to serve with the quesadillas.

On a large flour tortilla, sprinkle half of 2 cups of shredded cheddar cheese. Layer on the honey chicken mixture evenly, and then add the remaining cheese on top. Place another tortilla over the filling to create a sandwich and press down gently for better adhesion. Repeat this process for the remaining tortillas.

In the same skillet, add 2 tablespoons of butter and melt it over medium heat. Once melted, carefully place a quesadilla in the pan and cook for 2-3 minutes until the bottom is golden brown and crispy. Flip the quesadilla and cook for another 2-3 minutes, ensuring the cheese melts and the tortilla is evenly crisped.

Remove the quesadillas from the pan and let them cool slightly before slicing into wedges. Drizzle the spicy jalapeño cream sauce over the top and garnish with freshly chopped cilantro, if desired. Serve hot for a deliciously comforting meal of Cheesy Hot Honey Chicken Quesadillas!