Pat the chicken thighs dry with paper towels and season them generously on all sides with salt and black pepper. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.

Add the chicken thighs to the hot skillet skin-side down and sear until the skin is beautifully golden brown and crispy, about 6 to 8 minutes. Flip the chicken and sear the other side for an additional 4 minutes, then transfer them to a plate and set aside.

Reduce the heat to medium and add the sliced Spanish chorizo to the same skillet, sautéing for 2 to 3 minutes until it releases its fragrant, red oil into the pan.

Stir in the sliced red and yellow bell peppers along with the sliced onion, cooking for 6 to 8 minutes until they soften and begin to caramelize at the edges.

Add the minced garlic and smoked paprika to the vegetables, stirring constantly for 1 minute until the spices are toasted and highly fragrant.

Pour in the dry white wine to deglaze the pan, using a wooden spoon to scrape up all the flavorful browned bits stuck to the bottom, and let it simmer for 2 to 3 minutes until reduced by half.

Stir in the diced tomatoes and chicken stock, mixing well to combine the sauce. Nestle the chicken thighs and any of their accumulated juices back into the skillet.

Cover the skillet with a lid, reduce the heat to medium-low, and simmer gently for 25 minutes, or until the chicken is tender and reaches an internal temperature of 165°F.

Remove from heat, garnish generously with fresh chopped parsley, and serve immediately alongside warm crusty bread or a side of fluffy white rice.