Blend together the soy sauce, corn flour, sherry, ginger, garlic and cayenne pepper and pour into a microwave proof dish.
Place the raw chicken thighs in the dish and spoon sauce over to coat evenly.
Cover with wax paper and microwave on high for 5 minutes. Remove form microwave, turn over the thighs, spoon over sauce and sprinkle with the paprika.
Replace wax paper and microwave for a further 7 minutes. Remove from heat, leave to rest for 5 minutes, spoon over remaining sauce and serve with rice, pasta or your favourite vegetables.
Reprinted with permission of Weigh-Less