Preheat oven to 400
Line a sheet pan with aluminum foil and lightly coat with cooking spray.
Mince up the chicken with a large knife or cleaver
Dice up onion, garlic, jalapeno, and cilantro.
Remove Chorizo from casings and pinch it into small chunkcs on top of the chicken
In a large skillet over medium-high heat, add oil and most of the onion (save a small handful of onion). Cook onions for 3-4 minutes, then add chicken, chorizo, taco seasoning, and garlic. Cook until chicken is cooked through. Then pour the mixture off into a colander to drain.
Line the sheet pan with nachos.
Mix the drained meat/onion mix with most (1/2 - 2/3 of the can) of the refried beans.
Spread the bean/meat/onion mix over the chips. This is hard because it doesn't spread well, so dropping it in small spoonfulls works better.
Sprinkle cheese, jalapeños and reserved onions over the nachos and transfer to the oven for about 7 minutes. Remove when the cheese is melted and a few of the chips are starting to turn dark on the exposed areas.
Sprinkle on the tomatoes, cilantro, salt, pepper, and oregao. Squeeze lime wedge over the top.