Preheat your griddle to medium heat (approximately 375°F). Add a drizzle of cooking oil to coat the surface.

Introduce the chicken thighs to the griddle, seasoning generously with kosher salt, pepper, and BBQ seasoning blend. Cook for about 6 minutes, stirring occasionally until the chicken is golden brown and cooked through.

Add 3 tablespoons of BBQ sauce and 2 tablespoons of hot honey to the chicken, mixing well. Continue cooking for an additional 2 minutes until everything is well coated and bubbling at the edges. Remove from the griddle and scrape the surface clean.

Lower the heat to medium-low, add another drizzle of cooking oil, and lay the flour tortillas flat on the griddle.

Sprinkle half of the cheese on one side of each tortilla, then evenly distribute the cooked chicken over the cheese.

Drizzle with extra BBQ sauce and hot honey, then add cilantro if desired, followed by the remaining cheese.

Fold the empty side of each tortilla over the filled side. Cook for 1-2 minutes per side or until the tortillas are crisped and the cheese has melted.

Serve hot off the griddle. Cut each quesadilla into wedges and garnish with fresh cilantro.

Pair with drinks like iced tea or light beer, and consider adding a side of salsa or guacamole.

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze individually wrapped for up to 2 months.

Reheat in the oven at 350°F for about 10-15 minutes or microwave, but the texture may be different.