In a large skillet, heat olive oil over medium heat. Add diced chicken breasts seasoned with salt and pepper; cook for about 6-8 minutes until golden brown and cooked through. Remove from skillet.

Add sliced chorizo to the same skillet; cook until slightly crispy, about 3-4 minutes. Remove and set aside.

In the same skillet, add diced onion and minced garlic; sauté for 3-4 minutes until translucent and fragrant.

Stir in heavy cream and chicken broth; mix well and bring to a light simmer.

Add orzo to the creamy mixture and simmer for about 10-12 minutes until al dente, stirring occasionally.

Fold in fresh spinach until wilted, about 1-2 minutes. Return chicken and crispy chorizo to the skillet; mix well.