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.
Top Tips for Chicken Diablo
Cook the chicken at medium heat. If you cook the chicken at too high of a heat, the honey will cause your chicken to burn - you may alternately brown the chicken, and then place in a baking dish and cook until the chicken reaches 165°F
Marinate a day ahead and let the flavors really deepen.
Discard the marinade you used on the chicken, we will make a sauce out of the reserved marinade that HASN'T touched raw chicken.
Ramp up the hot sauce if you like it spicy, dial it back if you prefer flavor over heat.