In a medium bowl, whisk together hot sauce, sour cream, ketchup, honey, smoked paprika, and ground cumin until smooth and fully combined.

Place the chicken breast cutlets in a shallow dish. Pour half of the sauce mixture over the chicken, ensuring each piece is well coated. Reserve the remaining sauce for later.

Cover and marinate in the refrigerator for at least 30 minutes. For deeper flavor, marinate overnight.

Heat vegetable oil in a large skillet over medium-high heat. Add minced garlic and cook for about 30 seconds until fragrant.

Reduce heat to medium. Add the marinated chicken and cook for 10–15 minutes, turning once, until browned on both sides and cooked through (internal temperature 165°F / 75°C).

While the chicken cooks, gently warm the reserved sauce in a small saucepan.

Serve the Spicy Sweet Chicken Diablo hot, drizzled with the warmed sauce.

Garnish with chopped scallions if desired.