Preheat the oven to 200C/400F/Gas 6.
Heat the oil in an ovenproof frying pan and brown the chicken breast for 2-3 minutes on each side. Add the rosemary and garlic to the frying pan.
Transfer the pan to the oven and cook the chicken for 10-12 minutes.
Spread the garlic-and-herb cream cheese over the top of the chicken. Keep warm.
Meanwhile, for the chickpeas and chorizo, roast the chorizo in the oven in a roasting tray for 3-4 minutes, or until crisp. Season, to taste, with salt and freshly ground black pepper.
Stir the onion, garlic, rosemary and chickpeas into the chorizo and roast for a further 5-7 minutes. Stir in the balsamic vinegar and extra virgin olive oil.
To serve, spoon the chickpeas and chorizo onto a plate. Cut the chicken breast into three pieces and place on top.
