Heat the oven to 400°F. Toss chicken with paprika, garlic powder, salt, and pepper. Heat oil in an oven-safe skillet and cook chicken for 6 to 8 minutes, until browned.
Add corn and bell pepper to the skillet. Cook for 3 minutes, stirring often, until the vegetables soften slightly.
Sprinkle cheddar over the chicken mixture. Prepare the cornbread batter with the egg and milk, then stir in honey for a gentle sweetness.
Spread the batter carefully over the filling. Bake for 20 to 25 minutes, until the cornbread is golden and a toothpick comes out clean.
Rest the skillet for 10 minutes before adding green onions and serving. This helps the filling settle and makes every slice easier to scoop.
