Sauté the Peaches: In a medium skillet, heat 1 tablespoon of butter or olive oil over medium heat. Add diced ripe peaches and sauté for 2–3 minutes until they begin to soften.

Create the Glaze: Add honey, lime juice, soy sauce, smoked paprika, cumin, and optional red-pepper flakes to the skillet with the peaches. Simmer for 2 minutes until it thickens slightly.

Combine with Chicken: Fold in shredded chicken to the peach mixture in the skillet. Stir gently until heated through and add half of the cilantro.

Assemble the Quesadillas: On a clean surface, lay down a tortilla, sprinkle cheese on one half, add the peach and chicken mixture, and top with more cheese. Fold the tortilla in half.

Cook the Quesadillas: Return skillet to medium heat, cook the filled quesadilla for 3–4 minutes until golden brown, then flip and cook the other side for 3–4 minutes.

Slice and Serve: Let the cooked quesadilla rest for 1 minute, slice into wedges, and serve with lime juice and red-pepper flakes if desired.