Add the chorizo to a large non-stick saucepan over a medium heat and cook for 2-3 minutes, until it releases its natural oils. Add the onion and cook for another 4-5 minutes, until softened and slightly golden. Add the garlic and cook for another minute.
Stir in the paprika and add the thyme. Pour in the chopped tomatoes and stock and bring to the boil. Simmer for 18-20 minutes until thickened slightly. Add the butter beans for the last 5 minutes to heat through.
Meanwhile, heat a griddle pan until smoking hot. Rub the oil all over the chicken thighs. Cook the chicken for 5-6 minutes on each side, or until cooked through.
Serve the stew in bowls, topped with the chicken and crusty bread on the side.