as I don't know how to use paprika, I'll omit it. shove it in there to taste, if you like.
cut the chicken into 1/2" squares, about 1/4" thick. chop up all the spices/herbs (mince them well), and put them all in a bowl with enough soy sauce to cover all the chicken. stir it up a bit, a microwave it so it's reasonably warm (this also serves to get a good bit of flavor in the soy sauce itself), and then put the chicken in. the warmth opens up pores and such. let it sit for a duration (how long really just depends on how much time you have), and then pour all the sauce into a saucepan. get it up to a low boil, and dump in the chicken. add a bit of salt (not too much, lest it overwhelm the rest of the flavor), and cook until the chicken is done throughout.
take the chicken out, and with the remaining sauce in the saucepan, either
1) if you know how to use cornstarch, thicken the sauce a bit and add pepper to it, serve alongside chicken
2) put the sauce in a bowl and serve it as-is.
FYI, to use cornstarch:
mix a tablespoon or so of cornstarch with 1/2-3/4 cup of water (NOT hot water, warm or cold will do). stir it well. add the mixture teaspoon by teaspoon into your liquid, checking for thickness after every go (make sure you don't over do it, basically). stir after every spoonful you put in. you'll probably have some left over, just toss it. this will result in a thickened sauce.
decorate it to your whim. generally, a small sprig of parsley tops everything off nicely. 🙂
