Season chicken breasts with salt, pepper, garlic powder, and smoked paprika. Heat olive oil in a skillet over medium heat.

Cook chicken for 6-7 minutes per side until golden brown and cooked through. Remove from heat, let cool slightly, then shred.

In a bowl, mix shredded chicken with hot honey and BBQ sauce.

Sauté sliced bell peppers and onions in the same skillet until soft (about 5 minutes).

Lay one tortilla flat, add chicken mixture, sautéed veggies, and cheese on one half. Fold over.

Cook folded quesadilla in the skillet with olive oil until golden brown on both sides (about 3-4 minutes each).