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In a mixing bowl, combine the ground beef with salt, pepper, garlic powder, smoked paprika, onion powder, and chili powder. Mix thoroughly.
Lay a flour tortilla flat. Press a thin layer of raw seasoned beef evenly across it, leaving an inch around the edges. Keep the beef thin. Top with cheddar and mozzarella.
Roll the tortillas tightly into logs. The tighter the roll, the better the pinwheels hold together.
Refrigerate the rolls 15-20 minutes to firm them up and make slicing easier.
Slice the logs into 1 to 1½-inch pinwheels with a sharp knife.
Thread the pinwheels onto skewers with a little spacing so heat circulates evenly.
Preheat a griddle or flat top to medium heat and lightly spray with avocado oil. Cook the skewers, rotating every few minutes, until the cheese is melted, the tortillas are crispy and golden, and the beef reaches 160°F internal.
Mix the cowboy butter: melted butter, garlic, Dijon, parsley, lemon juice, smoked paprika, red pepper flakes, and salt. Brush generously over the cooked skewers. Top with Parmesan, parsley, and hot honey if desired. Serve immediately.