Bake cornbread as directed, then allow to cool. When ready, cut into medallions before setting them aside.
Mix sour cream, hot sauce, lime juice, and chilli powder in a small bowl, stirring until smooth. Set aside.
In a large bowl, combine ground chicken, jalapeños, cream cheese, cheddar cheese, garlic, cilantro, onion powder, and salt and pepper, using your hands to mix ingredients thoroughly. Next, form four equally shaped patties, packing them together as tightly as possible.
Heat grill to medium-high, then generously grease. Cook patties for 4 minutes on either side. Once cooked through, top with cheese and allow to melt before removing from heat. Plate and serve over cornbread and top with jalapeños, fried onions, and spicy sauce.