Cut the chicken thighs into thin strips place in a bowl and add the smoked paprika, lemon zest and juice, dried chilli, crushed garlic and olive oil and allow to marinate for about 15 minutes.
Grate the zucchinis then quickly fry in a large fry pan until they start to soften (they will drop some liquid, pour this off). Add the white balsamic vinegar and sage and reduce.
In a red hot pan (wok is probably best) empty the whole bowl of chicken and marinade and fry until the chicken is browned.
Serve with zucchini and toasted bread.