Chipotle Chicken Thighs with Chunky Guacamole

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8 pieces bone-in chicken thighs

Smoked sweet paprika or paprika

Salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil

1/4 to 1/3 pound chunk Spanish chorizo, casing removed and crumbled or chopped

1 large carrot, peeled and chopped

1 onion, chopped

2 cloves garlic, chopped

2 tablespoons chopped fresh thyme leaves

1 chipotle pepper in adobo, seeded and finely chopped, plus a tablespoon adobo sauce

1 (15-ounce) can crushed tomatoes

1 cup chicken stock

Tortillas or bread, for mopping

Chunky Guacamole

2 slightly under-ripe avocados

2 limes or 1 large ripe lemon, juiced

Salt

1 small red or green chile pepper, seeded and very thinly sliced

1 vine-ripe tomato, seeded and coarsely chopped

1/4 cup coarsely chopped flat-leaf parsley

1/2 small red onion, chopped or thinly sliced