Season the chicken. Pat the chicken dry and toss it with paprika, salt, and pepper. Set a clean plate nearby for the cooked pieces. Wash the board and utensils that touched raw chicken before using them for anything ready to eat.

Brown in batches. Heat 1 tablespoon oil in the skillet over medium-high heat. Add half the chicken in one layer. Cook for about 5–7 minutes, turning to color several sides, until the thickest pieces reach 165°F (74°C). Transfer to the clean plate and repeat with ½ tablespoon oil and the remaining chicken.

Cook the zucchini. Add the remaining ½ tablespoon oil to the pan. Spread out the zucchini and cook for about 4–6 minutes, stirring occasionally, until lightly browned and just tender. If the pan is too small to keep the pieces in one layer, use two quick batches.

Build the garlic butter. Reduce the heat to medium-low. Push the zucchini aside and add the butter and garlic to the open area. Stir for about 30 seconds, just until fragrant. If the garlic colors immediately, lift the skillet off the burner briefly.

Lift the browned bits. Add the water and scrape the pan with a wooden spoon. Return the cooked chicken and any collected juices, then toss briefly until everything is hot. The finish should coat the pieces lightly rather than pool like a deep sauce.

Finish with lemon. Remove from the heat and stir in lemon juice and parsley. Taste before adding more salt or acid. Divide among four plates and serve promptly with a separately prepared starch if desired.