In a skillet, heat olive oil over medium-high heat. Add chorizo and cook, crumbling with a spoon, for about 5 minutes. Remove with a slotted spoon and set aside.

Discard excess fat, leaving 2 tsp in the skillet. Sauté onion and garlic until softened, about 2 minutes.

Return chorizo to pan, add sherry vinegar, and cook until evaporated. Scrape up any brown bits.

Let mixture cool, then stir in cream cheese, diced tomatoes, Manchego, parsley, salt, and pepper. Mix well and reserve.

Preheat oven to 400°F. Butterfly each chicken breast and pound flat to about 1/4-inch thickness.

Season chicken with salt, pepper, and smoked paprika. Spread filling over each, roll tightly, and wrap with 3–4 slices of bacon. Secure with toothpicks.

Place stuffed chicken breasts in a baking dish or on a sheet pan. Bake for 45–50 minutes, or until bacon is crispy and chicken reaches 165°F internally.

Let rest a few minutes before slicing. Serve warm.