In a mixing bowl, whisk together the orange juice and zest, lemon juice and zest, olive oil, minced garlic, paprika, cumin, oregano, black pepper, red wine vinegar, and salt. Toss in the chicken thighs, ensuring they are thoroughly coated. Let marinate at room temperature for 20-30 minutes or refrigerate for up to 8 hours.

Heat a large skillet over medium-high heat. Add a splash of olive oil and sear the marinated chicken thighs for 4-6 minutes on each side until cooked through.

Using the same skillet, pour in the reserved marinade and simmer over medium heat for 30-60 seconds until thickened.

In a clean skillet, heat a tablespoon of olive oil and optionally butter. Add sliced zucchini and sauté for 3-5 minutes until tender-crisp. Add the minced shallot, garlic, lemon juice, zest, and fresh herbs.

Serve the chicken with the thickened marinade spooned over top and alongside the zucchini sauté, garnished with lemon wedges.