In a small saucepan, combine honey, apple cider vinegar, red pepper flakes, garlic powder, and smoked paprika. Whisk over medium heat and bring to a simmer. Cook for 1-2 minutes until slightly thickened. Remove from heat.

In a medium bowl, add the shredded cooked chicken. Pour about half of the prepared hot honey sauce over the chicken and toss until it's evenly coated.

Lay a tortilla flat. On one half of the tortilla, layer 1/4 of the cheese, 1/4 of the hot honey chicken, a sprinkle of red onion, and cilantro. Fold the other half of the tortilla over the fillings.

Melt 1/2 tablespoon of butter in a large skillet over medium heat. Place one quesadilla in the skillet and cook for 3-4 minutes per side, until the tortilla is golden brown and crispy, and the cheese is fully melted. Repeat with the remaining quesadillas.

Remove from the skillet, let rest for a minute, then slice into wedges. Serve immediately with the remaining hot honey sauce for dipping.