Cut each chicken breast in half horizontally to form 2 small fillets. Place in a large bowl with marinade. Turn to coat. Set aside.
Preheat a barbecue hotplate or spray a grill pan with olive oil and set over a high heat. Cook courgette for 1-2 minutes, or until charred and tender. Transfer to serving plates.
Reheat barbecue or same grill pan over a medium-high heat. Cook chicken for 3-4 minutes on each side, or until browned and cooked through.
Meanwhile, spray a medium non-stick frying pan with oil and set over a medium-high heat. Cook onion and capsicums, stirring, for 5 minutes, or until golden and tender. Add brown rice and paprika and cook, stirring, for 2-3 minutes, or until heated through. Stir in coriander. Serve chicken with rice and courgette.