Combine oil, herbs and paprika in a bowl. Add chicken to bowl and turn to coat in marinade. Cover and chill in fridge for 1 hour.
Using 4 metal skewers, thread 3 chicken pieces on each skewer, alternating with tomatoes. Thread zucchini onto 4 more metal skewers.
Preheat a barbecue grill or chargrill pan over medium heat. Cook skewers, turning occasionally, for 5 minutes, adding lemon halves and rosemary in the last 2 minutes of cooking, or until chicken is cooked through and zucchini has charred. Serve skewers with lemon, flatbread and mixed salad leaves.
