1. Preheat oven to 350 F. In a medium bowl, combine cheese, muffin mix, 3/4 cup sour cream, flour, and 1 tablespoon of the rub; mix to form a thick batter.

2. Spray wells of muffin pan with non-stick cooking spray. Divide batter evenly among wells using small scoop. Bake 14-16 minutes or until golden brown.

3. Meanwhile, on a large cutting board, finely die bell pepper and thinly slice green onions. Place bell pepper into 8-inch saute pan; cook over medium- high heat 2-3 minutes or until pepper begins to soften. Add chicken and remaining tablespoon of rub to pan; cook and stir 2-3 minutes or until heated through. Remove pan from heat. Combine chicken mixture, green onions, and remaining 1/4 cup sour cream in a small bowl; mix well.

4. Remove muffins from oven to cooling rack. Immediately press tops of muffins to form cups. Cool in pan 3 minutes. Carefully remove cups to serving platter. Divide chicken mixture evenly among cups. Top with additional sour cream and sprinkle with cilantro, if desired.