Combine paprika, cumin, oregano, coriander, red pepper flakes, and kosher salt in a bowl for the spice rub.

Store spice rub in a sealable jar in a cool, dry place for up to 6 months.

Place chicken in a shallow dish.

Drizzle chicken with olive oil to coat lightly.

Rub chicken with 4 tablespoons of the spice blend.

Let chicken stand for 10 minutes.

Grill chicken 6-7 minutes per side, or until juices run clear.

Seed and chop tomatoes for relish.

Combine tomatoes, onion, and parsley in a bowl.

Combine olive oil, lemon juice, cumin, coriander, and red pepper flakes in a container for dressing.

Shake dressing to combine.

Pour dressing over tomato relish.

Season relish with kosher salt and toss.

Let relish stand for 10 minutes.

Heat a large skillet over medium heat for zucchini.

Cut zucchini into 1/4-inch slices.

Add olive oil, garlic, and zucchini to the pan.

Saute 7-8 minutes, turning occasionally, until zucchini are just tender.

Add mint, parsley, salt, and pepper to zucchini.

Cook 1 minute longer.

Remove from heat.