Season the chicken pieces with smoked paprika, garlic powder, salt, and black pepper.

In a large skillet over medium-high heat, add a touch of oil and sear the chicken until golden brown and cooked through.

In the final two minutes of cooking, pour over the hot honey. Watch as it bubbles and thickens, coating the meat in a sticky glaze.

Move the chicken to a bowl and in the same skillet, add the thinly sliced red onions.

Cook the onions until they are soft and slightly charred.

While the onions soften, place the sour cream, pickled jalapeños, lime juice, and cilantro into a blender.

Pulse until smooth and pale green.

Wipe your skillet clean and return it to medium heat with a knob of butter.

Lay a tortilla down and sprinkle a generous layer of cheese over the entire surface.

On one half, spread the hot honey chicken and the onions. Don't overstuff.

Fold the tortilla over and cook for about 2 to 3 minutes per side, until golden brown.

Let the quesadilla rest for 60 seconds before slicing. Slice into triangles and serve immediately with a drizzle of extra honey and a bowl of the cream sauce.