4. Heat a large skillet (preferably cast-iron) over medium-high heat. Once hot, add the chorizo. Use a spatula to break it apart and cook for 5-minutes. Use a slotted spoon to transfer the chorizo to a bowl for later.
5. Deglaze the skillet by adding the lime juice. Scrape all the stuck-on bits using a spatula (if using a cast-iron skillet make sure the spatula is not metal). Next, add the chicken in a single layer and cook for 2-3 minutes until browned then flip and cook another 2-3 minutes until browned and cooked through to 165 degrees.