In a large bowl, whisk the chipotle, vinegar and honey; gradually whisk in the EVOO in a slow, steady stream.
Shred the chicken into bite-size pieces, discarding the skin and bones.
In a small nonstick skillet, cook the chorizo, stirring and breaking up with a spoon, over medium-high, until browned, 3 to 4 minutes; transfer to paper towels.
Add the lettuce, tomatoes, chips, cheese, onion, chiles, parsley and cilantro to the bowl with the dressing. Season with salt and pepper and toss to coat. Arrange the salad on plates or a platter and top with the chicken, chorizo, olives and scallions.