If the tender is a thicker than your finger, place it in a freezer bag, and gently bat it with the back of skillet or pan to make thinner, then cut in half

In a medium mixing bowl, add the chicken, paprika, salt and pepper, and gently toss, ensuring everything is evenly coated

Heat your skillet over medium-high heat, add the oil, and once it gets hot and begins to shimmer, add the chicken strips, shallots and garlic

Stir-fry the chicken until cooked through, about 3 minutes

Add the lemon juice, parsley and another pinch of salt

Remove and serve hot with lemon wedges and additional garnish of parsley