Preheat oven to 160 °C convection oven.
Rub chicken legs with a little olive oil and season with salt, pepper and paprika powder.
Sear on both sides in a preheated pan and then finish cooking in the oven for about 30 minutes. Let cool slightly and use a fork to scrape the meat off the bone.
In the meantime, coarsely grate the zucchini, salt it a bit and let it sit for about 5 minutes. Then squeeze well.
Finely dice garlic, mix with thyme leaves, salt, pepper and cream cheese. Stir in zucchini and season with lemon juice and zest.
Slice grain baguette diagonally, spread with the zucchini cream cheese and spread some chicken on top. Serve garnished with fresh herbs.