Preheat the oven to 375℉ or 190℃.
Line a baking sheet with aluminium foil and brush with a bit of the oil.
Mix the flour, paprika and pepper together in a large bowl or ziplock bag.
Dredge the chicken breasts in this mixture.
Lay the chicken on the foil lined baking sheet and bake without turning for 25 to 30 minutes or until no pink remains inside.
Meanwhile, about fifteen minutes before the chicken is done, cook the rice in boiling water according to package directions.
Mix together the jam, cider vinegar, soy sauce and ginger. Set aside.
Heat the remaining oil in a large frying pan or wok over medium to high heat. Stir fry the carrots, peppers and baby corn for three to five minutes.
When the chicken is done, remove it from the oven, carefully slice it into bite size pieces. Set aside and keep warm.
Drain the rice when it is cooked. Cover to keep warm and set aside.
Add the snow peas and scallions to the vegetable mixture in the frying pan or wok and stir fry for a further three minutes.
Add the cooked chicken and the sauce and stir to warm through.
Serve on a bed of rice.