Heat the oil in a large pan.

Add the diced chicken and brown for 5-8 minutes.

Transfer the chicken to a plate.

Add the onion to the pan and cook for 3-4 minutes.

Add the peppers, garlic, chorizo, and spice to the pan. Cook for another 5 minutes.

Return the chicken to the pan along with the rice, tomatoes, and stock.

Stir well to combine and cook for an additional 20 minutes.

Remove from heat, cover, and let it sit until the rice is cooked and the liquid is absorbed, approximately 10 minutes.