1. Prepare the salad. Trim ends from each zucchini. Working one at a time, hold zucchini firmly on work surface and, using a vegetable peeler, shave lengthwise into long ribbons, rotating zucchini as necessary to ease shaving; discard any scraps. (Alternatively, use a mandolin to create thin, ribbonlike slices of zucchini.)
2. Place zucchini in a medium bowl. Add corn and onion, and stir gently to distribute.
3. Position a fine sieve over a small bowl; place 1/4 cup of the raspberries in the sieve; press berries with the back of a spoon to make a puree. Continue to press the smashed berries, extracting as much puree as you can; there should be about 2 Tbsp. Discard raspberry seeds. Add vinegar, salt, and pepper to puree, and stir to blend. Pour dressing over the vegetables and toss to combine. Refrigerate salad while preparing the chicken.
4. Place chicken into a gallon-size, resealable plastic bag; add oil. Seal bag; shake and flip the bag to coat chicken with the oil. Open bag and add paprika, cumin, and pepper. Reseal and shake and turn bag again until chicken is coated with spices. Set aside while heating grill.
5. Preheat grill to medium-high heat. Remove thighs from the bag. Spray grill with cooking spray (or brush with a little canola oil). Grill thighs until dark grill marks are formed and the chicken is easily loosened from the grill, about 5 to 7 minutes. Using tongs, turn meat and cook until cooked through (165 degrees F on an instant read thermometer), about 4 to 6 more minutes.
6. When done, transfer chicken to a cutting board and cut each thigh into slices. Divide chicken pieces among 4 plates. Toss salad again and divide it among plates, garnishing with the remaining raspberries. Serve immediately.
Source: Hannaford fresh Magazine, July - August 2015