Whisk together the barbecue sauce, soy sauce, red wine, maple syrup, chili powder, dry mustard powder, garlic powder, onion powder and cumin in a bowl until thoroughly combined.
Place the chicken breasts into a baking tray and pour the sauce over the chicken. Turn the chicken pieces over in the sauce to coat both sides.
Bake in the preheated oven until the chicken is no longer pink and the juices run clear, about 40 minutes. Remove the chicken from the baking tray and keep warm.
Pour the remaining sauce into a saucepan, place over medium heat and bring to a boil. Whisk the cornflour and water together in a small bowl until smooth. Whisk the cornflour mixture into the sauce. Reduce heat to a simmer then allow the sauce to thicken, whisking constantly. Return the chicken to the dish and pour the thickened sauce over the chicken to serve.