what is the best way to skin chorizo?!

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You don't have to take a natural casing off the chorizo

If you prefer to, I like to run the tip of a very sharp knife down the length of the sausage, just enough to get through the casing, then start peeling it away.

It is easier to remove the casing if you cut it while it is cold and peel it when it has come closer to room temperature.

many chorizos in the US are sold in plastic casings, that have to be removed
usually just cut open one side and squeese it out like toothpaste

if its in a natural casing, you can cook it whole, or run the knife down the side and split it open and scrape it out.

Spanish chorizo? Why bother? Mexican chorizo is easy. Just squeeze.

cut the tip and squeeze chorizo out....us mexicans cook the chorizo and then add egg

Cut the skin down the middle with a knife being careful not to go to deep just slit it. Then just peel it off.

Is it really that difficult?

Its difficult because it doesn't need doing

Try a sharp knife.

Live in Spain.