Chipotle Chicken Quesadilla with Avocado

1 red onion, finely chopped (about 1 1/2 cups) Sea salt and freshly ground black pepper

3 garlic cloves, finely chopped

5 chipotle chiles in adobo sauce, finely chopped

3 vine-ripened tomatoes (about 1 1/4 pounds total), diced

3 green onions, thinly sliced

1 tablespoon honey

3 cups coarsely shredded roasted chicken breast FOR THE QUESADILLAS

4 10-inch-diameter flour tortillas

3 cups shredded white cheddar cheese (about 12 ounces)

2 avocados, peeled, pitted, sliced

1/2 cup fresh cilantro leaves

1/3 cup Mexican crema or sour cream

4 lime wedges