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Heat the oil in a large, deep pan and pan fry the chicken with the chorizo, on medium heat, for 4 minutes on each side, then remove the chicken and chorizo and set aside. If the chicken isn’t cooked all the way through, then chuck it in the oven for 10 minutes.
Sauté the garlic and shallot for 4-5 minutes, on low heat, until soft, then stir in the chilli flakes and orzo. Increase the heat to high and add the chicken stock, milk and the majority of the cooked chorizo, reserving some to use as garnish when serving. Stir until the orzo is combined and bring the pan to a low simmer. It should take between 10-15 minutes for the orzo to cook, if the pan dries out, add splashes of boiling water to loosen, you may need to do this once or twice to ensure the orzo is cooked.
Stir in the fresh parsley and season to taste before serving. Slice the chicken in half and serve on top of the orzo. Garnish remaining chorizo and parmesan.