Mix 2 teaspoons chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder and rub the mixture over the chicken and set it aside.
Make the Salsa: combine 1 cup diced tomatoes, 1 clove chopped garlic, 1/4 cup chopped onion, 1 chopped jalapeno pepper, 1 tablespoon lime juice, 3 tablespoons chopped cilantro and set it aside.
Heat 1/2 tablespoon oil in a skillet and add the chorizo, and break it into crumbles as it cooks.
Once it's cooked, set it aside and add the remaining 1/2 tablespoon olive oil to the skillet and brown the chicken breasts for about 3 to 5 minutes on each side - just until they begin to turn brown.
Top the chicken with the salsa and the sausage; cover it and bake it for 20 until the chicken is cooked through (160 degrees).
Remove the cover and sprinkle the chicken with the cheese and place it back into the oven and cook until the cheese has melted.
Notes
Salsa chicken tastes great leftover. You can store your leftovers in an airtight container in the fridge for up to four days.For less spice, leave the jalapeno peppers out and use a mild sausage.See the article above for recipe tips, variations and more!