For the pumpkin & spinach salad: Preheat oven to 240°C (220°C fan-forced). Line a large baking tray with non-stick baking paper. Place the pumpkin on the tray. Spray with olive oil and season with pepper. Roast for 15-20 minutes or until golden and tender. Set aside to cool to room temperature.
Meanwhile, combine, paprika, garlic, lemon rind and juice in a shallow ceramic dish. Add chicken and turn to coat. Cover and refrigerate for 10 minutes if time permits.
Preheat barbecue plate on medium heat. Remove the chicken from the marinade. Place a piece baking paper onto the hot barbecue plate and top with chicken. Barbecue for 5-6 minutes each side or until cooked through. Transfer to a plate, cover and allow to rest for 5 minutes. Discard the paper.
Whisk the orange juice, oil, honey and cinnamon together. Combine the spinach and pumpkin in a bowl. Spoon over the dressing and toss gently to combine. Serve with the paprika chicken.