In a bowl, mix the together the cumin, oregano, paprika, cayenne, and cinnamon; season with salt and pepper. Hit the spice mix with a 3-count drizzle of oilâ€”just enough to moistenâ€”and mash everything together with a fork to create a smooth paste. Rinse the chicken pieces and pat them dry. Rub the chicken with the spice paste and let it sit for 20 minutes to develop the flavor. While the chicken is marinating, cook the chorizo.
Place a large, wide Dutch oven over medium heat and hit it with a 1/2-count of oil. Toss in the chorizo and fry it until it renders its fat and gets crispy. Remove the chorizo with a slotted spoon and drain it on a paper-towel-lined platter.
Preheat the oven to 350Â°F.
Edited: October 14th, 2009