Step 1: Gather all of the ingredients for the seasoning mix.

Step 2: In a small cup, add the smoked paprika, cumin, chili powder, cocoa powder, garlic powder, onion powder, coriander, chipotle powder, and ground black pepper.

Step 3: Stir to combine and set aside.

Step 4: Gather all of the ingredients for the chicken.

Step 5: In a medium bowl, add the chicken, soy sauce, cornstarch, oil, kosher salt, and baking soda.

Step 6: Using clean hands, massage the chicken until evenly coated.* Refrigerate for 30 mins.

*TIP: Velveting is a simple technique that helps chicken stay juicy during high-heat cooking. The cornstarch helps retain moisture while the baking soda gently tenderizes the meat for a softer bite.

Step 7: Gather all of the ingredients for the quesadilla sauce.

Step 8: In a small bowl, add the kewpie mayonnaise, sour cream, pickled jalapeños, pickled jalapeños brine, worcestershire sauce, maple syrup, lime zest, and kosher salt.

Step 9: Stir to combine then refrigerate until later.

Step 10: Gather all of the ingredients for the quesadillas and prep the vegetables.

Step 11: Heat the canola oil in a large skillet over MEDIUM-HIGH heat for 4 mins, or until shimmering.*

*NOTE: Shimmering oil means the oil is hot and ready for cooking. It will look glossy and fluid with slight ripples across the surface, and light will reflect in soft, wavy patterns. It should not be smoking.

Step 12: Add the chicken to the hot skillet.

Step 13: Sear, stirring every 2 mins, until browned and cooked through, about 6-8 mins. 

Step 14: Transfer the chicken to a plate and set aside.

Step 15: Leave the brown bits in the skillet.

Step 16: Add the onion and bell pepper to the skillet and stir to combine.

Step 17: Cook, stirring every 2 mins, until softened and lightly browned, about 8-10 mins.

Step 18: Return chicken and any resting juices to the skillet.

Step 19: Toss to combine then add the butter.

Step 20: Toss until the butter is fully melted.

Step 21: Reduce the heat to MEDIUM-LOW then add the seasoning mix.

Step 22: Toss to combine and heat until the chicken is heated through, about 2-3 mins, stirring every 1 min. Remove from heat.

Step 23: Lay out the tortillas and drizzle the sauce over each tortilla, to taste.*

*NOTE: The photos show three quesadillas, but the recipe makes four.

Step 24: Add a layer of cheese, the chicken mixture, another layer of cheese, and another drizzle of sauce. Reserve the remaining sauce for serving.

Step 25: Fold tortillas over into half-moons and press gently to seal.

Step 26: Wipe out the skillet then return to MEDIUM heat with 1 tbsp canola oil for 4 mins, or until shimmering.

Step 27: Add a quesadilla.

Step 28: Cook 2-3 mins per side, until golden brown and crisp and the cheese is fully melted. Repeat for remaining quesadillas.*

*NOTE: For a darker, crispier quesadilla, cook a little longer.

Let rest 1-2 mins before slicing into wedges and serving with lime wedges, reserved quesadilla sauce, and chips and dip.