Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add chorizo to the pan and sear until golden brown, 3-4 minutes. Remove chorizo and reserve.
Season chicken with salt and pepper and sear in the same pan until golden brown, 3-4 minutes per side. Remove chicken from pan and reserve.
While the meats are browning, scatter the potatoes, onion, garlic, thyme, oregano, vinegar, honey, lemon slices and chicken stock in the bowl of a crock pot. Season with salt and pepper. Lay the chorizo and chicken over the veggies.
Cover and cook, undisturbed, for 4 hours on high or 6-8 hours on low.
Meanwhile, place the golden raisins into a small bowl and pour the hot water and sherry vinegar over top. Wrap the bowl tightly with plastic wrap and let set until you're ready to serve.
Just before serving, drain the raisins from the liquid then mix them with parsley, olives and roasted peppers.
Serve the chicken garnished with the raisin pepper mixture, sliced roasted almonds, and orange and lemon peel.