Add the chorizo ingredients to a large mixing bowl and use your hands to mix thoroughly.
Heat a medium size saucepan over medium heat and cook the chorizo mixture, breaking it up as it cooks, until browned, about 6 minutes.
Stir the water and rice in with the chorizo and bring to a boil over medium-high heat. When water begins to boil place a lid on the pan and reduce the heat to low. Simmer over low heat, without removing the lid, for 10 minutes. Turn off the heat and let rest, without removing the lid, for 15 more minutes.
Preheat the oven to 425°F.
Spread out the chicken thighs and flatten them out skin-side down in a 9x13 baking dish. Scoop the rice mixture evenly in the center of each one then fold the chicken thighs in half covering the rice mixture.
Sprinkle the chicken with the salt & pepper then drizzle the melted butter on top.
Bake in the preheated oven for 35 to 40 minutes or until the chicken is cooked through (165°F internal Temperature).
Take chicken out of the oven and allow to rest for 10 minutes before serving.
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