Heat olive oil in a heavy skillet over medium heat. Cook chicken breasts until browned on all sides, about 5 minutes. Add chorizo; cook and stir for 2 minutes. Add garlic and cook for 2 minutes, without browning. Pour in sherry and mix well, scraping up any bits of chicken stuck to the bottom of the skillet.

Add chickpeas, tomatoes, cumin, and hot sauce to the skillet. Stir well, cover, and allow to simmer until chicken is no longer pink in the center, about 25 minutes.