Heat oven to 350°F. Bake biscuits as directed on can. Meanwhile, heat oil in large skillet over medium-high heat until hot. Add chicken and garlic; cook and stir 5 to 7 minutes or until chicken is no longer pink in center. Add salsa, corn, olives, chocolate chips, and cumin; mix well. Reduce heat to medium; cook 10 minutes or until mixture thickens slightly, stirring occasionally. To serve, split each warm biscuit. Place bottom halves on individual serving plates. Spoon half of chicken mixture over biscuits. Cover with biscuit tops, remaining chicken mixture, cheese and sour cream. Garnish with cilantro. Serves 5.
*TIP: Adding chocolate chips to this chicken mixture is reminiscent of Mexican mole (MOH-lay) sauce, a spicy combination of onions, garlic, chiles, and a small amount of Mexican chocolate.