Preheat oven to 400°F.
In a mixing bowl, sift together dry ingredients and add in eggs, water, and butter. Mix until just combined. There’s no need to get the lumps out, over mixing will make your cornbread dry and tough. Pour batter into a greased 8 " cast iron skillet or pie plate and bake until the cornbread becomes light golden in color, 12 to 15 minutes.
Place a medium skillet over med-high heat and add 2 tablespoons of oil. Saute the onion and bell pepper about 5-7 minutes or until tender. Add garlic and sauté until fragrant, about 30 seconds and stir in the chicken. Season with salt and pepper, chili powder, cumin, and hot sauce. Cook for 5 minutes and add the worcestershire, tomato sauce, and brown sugar. Stir to combine, bring to a simmer and remove from the heat.
Remove cornbread from the oven and cover it with the BBQ chicken mixture and sprinkle with cheese. Put the pan back in the oven and cook 5 minutes more to melt the cheese. Top with green onions if desired and cut into wedges to serve.