In a small saucepan, combine chicken, barbecue sauce and cilantro; heat through over medium heat, stirring occasionally.
In a large skillet, heat 1 tablespoon oil over medium-high heat. Add polenta; cook until lightly browned, 2-3 minutes on each side. Transfer to a serving plate; keep warm.
In same pan, heat remaining oil over medium-high heat. Add garlic; cook and stir 1 minute. Break eggs, 1at a time, into pan. Reduce heat to low. Cook to desired doneness, turning after whites are set, if desired. Serve over polenta with chicken mixture.
2 polenta slices with 1/2 cup chicken mixture and 1 egg: 367 calories, 15g fat (3g saturated fat), 265mg cholesterol, 923mg sodium, 27g carbohydrate (8g sugars, 1g fiber), 29g protein.