Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season 1 pound of boneless, skinless chicken breasts with smoked paprika, garlic powder, onion powder, salt, and pepper. Cook the chicken for about 6-7 minutes on each side until golden brown and no longer pink in the center. Transfer to a plate and let it rest for a few minutes before slicing into bite-sized pieces.

In a medium bowl, combine 1 cup of sour cream, 2 diced jalapeños, the juice of 1 lime, 1 teaspoon of garlic powder, and a pinch of salt. Mix well until the jalapeños are evenly distributed throughout the creamy mixture. Cover the bowl with plastic wrap and refrigerate the spicy jalapeño cream sauce until ready to serve.

Take 4 large flour tortillas and lay them flat on a clean surface. On half of each tortilla, add a generous layer of shredded cheddar and Monterey Jack cheese, followed by a portion of the sliced chicken. Sprinkle more cheese over the chicken, then fold the tortillas over to create a half-moon shape.

In the same skillet used for the chicken, add 1 tablespoon of butter and heat over medium-low until melted and bubbly. Carefully place the assembled quesadillas in the skillet and cook for about 2-3 minutes on each side until golden brown and crispy.

Remove the quesadillas from the skillet and let them sit for a minute before slicing them into wedges. Serve warm with the spicy jalapeño cream sauce on the side.