Preheat oven to 375°. Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, peppers and garlic and saute 5 miutes. Stir in cumin and coriander, and cook 2 minutes. Stir in vinegar, scraping skillet to loosen browned bits. Add the chicken and the next 4 ingredients (chicken through broth), and cook 15 minutes or until thick, stirring occasionally. Spoon chicken mixture into 11x7-inch baking dish coated with cooking spray.

Unroll corn bread dough, separating into strips. Place strips in a lattice fashion over chicken mixture. Bake at 375° for 25 minutes or until golden brown; let stand 15 minutes before serving.