1.

Pat your chicken thighs dry with paper towels. Season both sides with garlic powder, smoked paprika, salt, and pepper. Set aside.

1.

Heat a cast iron skillet over medium-high heat. Add 1 tbsp of neutral oil. Place chicken into the hot skillet and cook for 3–4 minutes per side, until golden brown and cooked through. Remove chicken and set on a cutting board.

1.

Lower the heat to medium-low. Add 1/4 cup sweet chili sauce directly into the skillet. (Optional) Stir in 1 tsp soy sauce and 1/2 tsp lime juice. Let the sauce bubble and reduce slightly for about 1 minute.

1.

Chop the cooked chicken into bite-sized chunks or strips. Return it to the skillet and toss in the sweet chili glaze until fully coated. Remove from heat and set aside.

1.

Wipe the skillet clean if needed. Spread butter or mayo on the outsides of both tortillas. Place one tortilla butter-side down in the skillet (off heat for now). Sprinkle half the cheese evenly over the tortilla. Top with the glazed chicken pieces. (Optional) Add jalapeños, cilantro, or scallions. Sprinkle the remaining cheese on top, then cover with the second tortilla, butter-side up.

1.

Turn the skillet heat to medium-low. Place the built quesadilla in the skillet. Cook for 2–3 minutes until the bottom is golden brown and crispy. Carefully flip with a spatula. Cook the other side for another 2–3 minutes, until the cheese is fully melted.

1.

Transfer the quesadilla to a cutting board. Let it rest for 1 minute. Slice into quarters using a sharp knife or pizza cutter. Serve hot with extra sweet chili sauce or hot honey for dipping.