Rinse chicken with cold water and pat dry with paper towels. Sprinkle with paprika. Place 2 lemon slices on each piece and arrange in a circle in round microwaveable dish. Cover with waxed paper.

 

Microwave at high for 6 to 7 minutes or until done, rearranging chicken after 4 minutes. Insert an instant-read thermometer into the thickest part of the chicken. Internal temperature should read 170 degrees F. Let stand 2 minutes. Remove to serving dish when done. Cover and keep warm.

 

In small microwaveable bowl, combine honey, mustard, onion, lemon juice and curry powder. Microwave at high for 3 minutes or until bubbly. Spoon sauce over chicken.

 

Tip: When rearranging chicken, turn each piece so the center portion becomes the outer portion, and turn each piece over to finish cooking evenly. Chicken will continue to cook during standing time, so check for doneness after this time. If more time is needed, proceed with 2 minutes at a time to avoid overcooking.

 

Chill: Refrigerate leftovers immediately.