Heat canola oil over medium high heat in a cast iron skillet and sear chicken on all sides. Turn the heat to medium low and sauté onions until soft, add garlic and chorizo and cook until it starts to release oil. Add the spices and rice, stir until combined. Add chicken stock and bring to a boil, then reduce to a simmer and cook for 20 minutes. Add the peas to the pan and continue to cook for another 5 minutes. Serve with lemon and parsley and enjoy!