In a bowl, mix the shredded chicken with BBQ sauce and hot honey until well coated.

Heat a skillet or griddle over medium heat and lightly brush with oil or spray.

Place one tortilla flat in the skillet.

Sprinkle about ¼ cup of shredded cheese over half of the tortilla.

Add a portion of the chicken mixture on top of the cheese.

Sprinkle optional onion and cilantro if using, then add another layer of cheese.

Fold the empty side of the tortilla over the filled side to create a half-moon.

Cook for 3–4 minutes, or until the bottom is golden and crispy and the cheese begins to melt.

Carefully flip and cook the other side for another 3–4 minutes until the tortilla is crisp and the cheese is fully melted.

Remove from heat and let rest 1 minute before cutting into wedges.

Repeat with remaining tortillas and filling.

Serve warm with sour cream or extra hot honey if desired.