In a medium bowl, combine the shredded cooked chicken with BBQ sauce, honey, and hot sauce, mixing well until the chicken is evenly coated. Set aside.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add sliced red onions and bell peppers, seasoning with salt and pepper. Sauté for about 5 minutes until tender.

Lay a flour tortilla flat and sprinkle cheddar and mozzarella cheese on one half. Add a portion of the Hot Honey BBQ chicken mixture, sautéed vegetables, and cilantro. Fold the tortilla to create a half-moon shape.

In the same skillet, add more olive oil and heat. Cook the folded quesadilla for about 3 minutes on each side until golden brown and crispy.

Remove from the skillet and let cool for a minute before slicing into wedges. Repeat with remaining tortillas and filling.

Serve warm alongside sour cream and guacamole for dipping.