In a medium bowl, combine sour cream, jalapeños, lime juice, garlic powder, and salt. Stir until smooth and refrigerate.

In a small bowl, whisk together the hot honey by mixing honey with hot sauce. Adjust heat if desired.

In a large skillet, sauté diced chicken thighs over medium-high heat for 6-8 minutes until cooked. Add taco seasoning.

Remove from heat and pour the hot honey mixture over the chicken. Toss to coat.

On half of each tortilla, layer cheese, hot honey chicken, and more cheese. Fold and seal.

Preheat oven to 400°F (200°C). Bake quesadillas for 10-15 minutes on a parchment-lined baking sheet.

Let rest for 2-3 minutes before slicing and serving with jalapeño cream sauce.