In a bowl, combine the hot sauce, sour cream, ketchup, honey, paprika and cumin and whisk together.
Pour half the mixture over the chicken breasts in a shallow dish. Set the rest aside for later.
Cover the chicken dish and allow to marinate in the fridge for as long as you have - overnight is good, but 30 mins will work just fine too.
Heat the oil in a skillet over medium-high heat. Add the garlic, cook for 30 seconds.
Add the chicken and cook until browned on both sides and cooked through, 10-15 minutes.
Heat the remaining marinade in a small saucepan until warmed through.
Serve chicken and drizzle sauce over top
Sprinkle with green onions, if using.