Heat up the olive oil in a pot on medium to high heat.
Add diced chicken thighs to the pot, and cook for a few minutes until the chicken is almost cooked through. Remove the chicken from the pot, and set aside.
Add diced onions, finely diced or grated garlic, and diced chorizo to the pot. Sauté for a few minutes until the onion is soft and translucent.
Then, add dry arborio rice and seasoning to the pot. Stir to combine the ingredients, and sauté for another minute to allow the rice grains to warm up.
Next, add canned diced tomatoes and some chicken broth to the pot. Lower the temperature to medium to low heat.
Cook the risotto while stirring continuously until the majority of the liquid is absorbed. Add a little more liquid. Repeat the process until all the chicken broth is almost absorbed.
When the rice has almost cooked through, add back the chicken thighs to the risotto. They will warm back up and finish cooking in the rice.
After the rice has completely absorbed all liquid, add some Parmesan cheese and season the dish to taste.