1Heat a grill pan over medium-high heat. Sprinkle the chicken with 1/4 teaspoon salt and pepper. Coat the pan with cooking spray. Add the chicken to the grill pan; cook 6 minutes on each side or until done.
2While the chicken cooks, heat a large skillet over medium-high heat. Add the chorizo; cook 1 minute, stirring to crumble. Add the remaining 1/4 teaspoon salt, onion, and carrot; cook 2 minutes, stirring occasionally. Add the bell peppers; cook 1 minute or until crisp-tender.
3Add the stock; cook 2 minutes or until the liquid almost evaporates, scraping the pan to loosen the browned bits. Spoon the chorizo mixture over the chicken; top with cilantro.