Marinate chicken pieces in Knorr seasoning for at least an hour or overnight.
Heat oil in a pan over medium heat. Fry the chicken in batches, until golden brown; set aside.
Using a different pan or skillet, sauté garlic and onion in hot oil for 2-3 minutes or until onion has softened.
Add chorizo, carrots and mushrooms; sauté for 2 minutes or until mushrooms turned brown.
Add chicken broth and browned chicken. Bring to a boil, reduce heat, cover and let mixture simmer for 20-25 minutes or until chicken is cooked.
Stir in tomatoes and dried thyme, if using. Give cornstarch mixture a quick stir and then add to the pan. Let mixture simmer until sauce thickens. Season to taste by adding Knorr seasoning if needed.
Serve with steamed rice and enjoy!