1. Peel the potatoes and slice them very thinly. Blanch them in a large pot of boiling salted water for 1 minute, then drain the water and let the potatoes cool.

2. Cut out the seeds and core of the red bell pepper and chop it into small pieces. Finely chop the onion as well.

3. In a pan, sauté the chopped onion over medium heat until it's softened and translucent. Add sliced chorizo to the pan and continue cooking until the chorizo is nicely browned. Next, add the chopped bell pepper, some salt, and pepper to the pan.

4. In a separate pan, melt some butter over high heat. Sear the chicken fillets in the hot butter until they're browned on both sides, then set them aside for now.

5. Add heavy cream, water, a bouillon cube, smoked paprika, and a diced chili pepper to the pan with the chorizo mixture. Stir everything together, then bring the mixture to a simmer and let it cook for 2-3 minutes.

6. Butter the bottom of a large baking dish. Create a layer of potatoes at the bottom of the dish, followed by a layer of the chicken and chorizo mixture. Repeat this process until all the ingredients are used, finishing with a layer of potatoes on top.

7. Preheat your oven to 425°F (220°C) and bake the dish for 20 minutes. Remove the dish from the oven and arrange some cherry tomatoes on top of the potatoes. Return the dish to the oven and bake for an additional 10-12 minutes, or until the potatoes are golden brown and the tomatoes are tender.

8. Serve the dish hot, accompanied by a side salad.