Orange BBQ Chicken Cornbread Skillet

olive oil
5 cloves garlic
1 red onion
salt & pepper
3 T. tomato paste
1 1/2 T. paprika
2 T. Worcestershire sauce
4 T. Frank's hot sauce
1/4 c. brown sugar
juice of 2 oranges
1 1/2 c. chicken stock
3 chicken breasts

1 1/2 c. flour
2/3 c. sugar
1/2 c. corn meal
1 T. baking powder
1/2 t. salt
1 1/4 c. milk
2 eggs
1/2 c. melted butter

Preheat oven to 375ºF. Place a medium-size sauce pot over medium-high heat with a little olive oil. Add the garlic and onion to the pan, and cook until tender, 4-5 minutes. Season with salt and pepper, and add the tomato paste and paprika. Cook the tomato paste until caramelized, 1-2 minutes. Add Worcestershire, hot sauce, brown sugar, orange juice and chicken stock to the pan. Bring everything up to a bubble then reduce the heat to medium and simmer until slightly thickened, about 5 minutes.
While the sauce is simmering, place a large, cast iron skillet over medium-high heat with about 2 tablespoons olive oil. Season the chicken with salt and pepper, and cook until golden brown on all sides, 5-6 minutes. When the chicken is golden brown, pour the thickened barbecue sauce into the skillet.
Combine flour, sugar, corn meal, baking powder and salt and then mix in milk, eggs and melted butter. Pour on top the the chicken and bake until set in the middle.