Combine the lemon juice and salt in a large bowl and stir until slightly dissolved. Add the chicken, cover and allow to marinate in the refrigerator for about 30 minutes, if time allows.
Mince the onion, garlic and ginger and combine in a bowl. In a separate bowl mix the paprika, cinnamon, red chili pepper flakes. Dice the zucchini.
Heat the olive oil over medium heat in a large pot and add the onion mixture and sauté until golden. Stir in the cinnamon, red chili pepper flakes, and paprika until fragrant. Add the chicken and cook for about 5 minutes. Add the zucchini and cook for another 3 minutes.
Add the water. Bring to a boil, reduce the heat to low, and simmer for 20 minutes, until chicken is cooked through. Add water if necessary.
Season with salt and pepper and serve with brown rice.