In a large bowl, combine the shredded chicken with BBQ sauce, hot sauce, and honey. Stir until well-coated.

Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the sliced red onions and chopped bell peppers for about 5 minutes.

Lay a tortilla flat, sprinkle cheese, add the BBQ chicken mixture and the sautéed vegetables, then fold in half.

Cook the quesadilla in a skillet with olive oil for about 3 minutes on each side until golden.

Let it rest for a minute before slicing it into wedges.

Serve warm with dipping sauces like sour cream or guacamole.