Season chicken with paprika and salt and pepper, then place in a roasting tin and roast in a preheated oven at 400 until juices run clear (approx. 45 mins).
Remove chicken from oven once cooked and tent with aluminum foil and set aside until cool.
Once chicken can be handled, remove skin, and then remove meat from bones, and then chop up into 1/2" pieces and set aside.
Whisk together eggs and half and half and set aside.
Heat 1/2 of the amount of sesame oil in a skillet or wok, then add peas and corn.
Sauté peas and corn for 1 minute, then add garlic.
Sauté some more then add the white parts of the scallions and sauté again.
Push everything to one side of the pan, and pour the egg mixture into the other side of the pan and scramble, then combine completely.
Add the rice in two batches combining everything after each batch.
Add chicken, and combine thoroughly again.
Add the rest of the oil and season with salt and pepper, and combine once again.
Sprinkle with green parts of scallions and serve immediately.