Preheat the oven to 180°C.
Combine the smoked paprika, chilli powder, salt, and pepper in a bowl.
Flatten the chicken thigh and coat it thoroughly in the spice mixture.
Heat 15ml of olive oil in an ovenproof frying pan and brown the chicken on all sides.
Roast the chicken in the oven for 10-12 minutes until cooked through.
Sauté the onion and garlic in the remaining oil in a separate pan until softened.
Add the chorizo and fry for 5-7 minutes until slightly crisp.
Pour in the red wine and simmer for 5 minutes to reduce slightly.
Stir in the broad beans.
Slice the cooked chicken into strips and add to the pan with chives.
Garnish with fresh parsley and serve in a shallow dish.