Heat a large skillet over medium heat. Crumble the chorizo into the pan. Cook for 5 minutes or until browned. Remove from skillet.

Sprinkle the chicken with salt and pepper. Add the oil to the chorizo drippings and then add the chicken to the pan. Cook for 5 minutes per side or until cooked through. Remove from pan.

Add tomatoes to the pan and cook for 3 minutes. Remove from heat and add the cilantro, red onion, lime juice, jalapeno pepper, and garlic cloves. Stir well to combine and then add chorizo. Mix well.

Place 1 chicken breast on each of 4 plates. Spoon 2 tablespoons of the tomato and chorizo mixture on top and then sprinkle with cheese.