Season chicken pieces with paprika, salt, and pepper in a bowl.
Fry onions, peppers, thyme, and bay leaves in oil for 3 minutes.
Add chicken and cook for 3 minutes until it starts to color.
Add chorizo and garlic and fry for another 2 minutes.
Stir in tomatoes and cook for 5 minutes until softened.
Sprinkle flour over the mixture and stir in cooking juices until thickened.
Transfer filling into a 25x30cm ovenproof dish and leave to cool.
Pulse flour, baking powder, salt, butter, and egg yolk in a food processor.
Gradually add water until the mixture forms a dough ball.
Preheat the oven to 200°C.
Roll out pastry, place over filling, and brush with beaten egg.
Bake for 30 minutes until golden and hot.