Brown the chorizo in 1 teaspoon of the oil in a large skillet over medium heat, 3 to 4 minutes. Add the chicken to the skillet and cook, tossing, until cooked through, 3 to 4 minutes.
Toss the jicama and radishes with the lime juice, the remaining tablespoon of oil, and ½ teaspoon salt in a medium bowl. Dividing evenly, fill the tortillas with the chicken mixture and the slaw. Serve with the guacamole.