Place the chicken thighs, skin side up, on a baking paper-lined tray. Pat dry using kitchen paper, then drizzle with 2 tablespoons of the olive oil. Sprinkle generously with salt, then lightly sprinkle with smoked paprika.
Heat your pan over medium heat until the pan is hot, then add the remaining olive oil. Immediately add the chorizo, then cook for 3 minutes on each side or until golden and some of the fat starts to render out. Remove to a plate. Add the chicken to the pan, skin side down, then cook for about 8 minutes or until deep golden. Turn the chicken over and season well with freshly ground black pepper. Return the chorizo to the pan with the garlic, thyme, dry sherry and chicken stock, then cover the pan and cook for 15-20 minutes or until the chicken is cooked through. Serve the chicken with roast potatoes and green salad, and with some of the cooking juices spooned over.