Preheat oven:
Preheat your oven to 375°F (190°C).

Prepare the filling:
In a skillet over medium heat, cook the crumbled chorizo until browned and slightly crispy (about 5–6 minutes). Drain excess fat. Let cool slightly, then mix with shredded cheese, cream cheese, smoked paprika, and garlic powder.

Prep the chicken:
Using a sharp knife, cut a horizontal pocket into each chicken breast, being careful not to cut all the way through. Season both sides of the chicken with salt and pepper.

Stuff the chicken:
Spoon the chorizo-cheese mixture into each pocket. Use toothpicks or kitchen twine to secure the openings and keep the filling in place.

Sear the chicken:
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2–3 minutes per side, until golden brown.

Bake the chicken:
Transfer the skillet to the preheated oven and bake for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Rest and serve:
Let the chicken rest for 5 minutes before removing toothpicks and serving. Pair with rice, potatoes, salad, or roasted vegetables.