Preheat the broiler.  Cover a baking sheet with aluminum foil and spray with cooking spray.  Set aside.

In a medium bowl mix together the salt, cumin, garlic powder, chili powder and pinch of red pepper flakes.  Add the chicken thighs and toss to coat well.  Place on the prepared baking sheet with the skin side up.  Broil for 8 to 10 minutes and then flip and cook for another 8 to 10 minutes, making sure not to burn them.

In a large skillet or dutch oven, add 2 tablespoons olive oil and warm over medium-high heat.  Add the onion and saute until translucent, about 5 minutes.  Add the chorizo and continue to saute until the chorizo has incorporated into the onion.  Add the garlic and cook, stirring for 30 seconds.  Add the oregano, tomatoes, black beans, red pepper flakes and chicken stock and bring to a boil.  Turn the heat down to medium and continue to cook for another 10-15 minutes or until thick and well incorporated.  Season with salt and pepper to taste.  Top with the broiled chicken thighs and serve with a sprinkling of torn fresh cilantro, a giant salad and some tortilla chips.