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Combine the flour, paprika and curry powder in a medium bowl. Add the chicken and toss to coat. Season.
Heat 2 tbs oil in a large deep frying pan over high heat. Cook the chicken, in 2 batches, turning, for 5 mins or until browned. Transfer to a heatproof bowl.
Return pan to heat with the remaining oil. Add onion and cook, stirring, for 3 mins or until onion softens.
Add carrot, zucchini, garlic and ginger and cook, stirring, for 3 mins or until vegetables are just tender.
Place apricot nectar and soup mix in a medium bowl and whisk until smooth.
Return chicken to the pan with the vegetables. Add apricot mixture and stock and stir to combine. Season.
Bring to a simmer and reduce heat to low. Cover and cook for 10 mins or until chicken is cooked through and sauce thickens slightly.
Meanwhile, cook rice following packet directions. Use a fork to separate the grains.
Divide rice among serving bowls and top with the chicken mixture. Season with freshly ground black pepper. Sprinkle with parsley, if using, to serve.