Wash chicken and pat dry with paper towels.
In a small bowl mix together 1 teaspoon of the curry powder, 1/2 teaspoon of the ground ginger, the garlic powder and the paprika; rub seasonings over both sides of chicken.
In a large skillet heat oil over medium-high heat until almost hot. Add the seasoned chicken and, turning once, cook for 4 minutes until golden brown on both sides.
Push chicken to one side of the skillet; add the remaining curry powder and ginger, black pepper, salt and green onions to the empty side of the skillet. Stir for 1 minute to release the flavors.
Remove the chicken from the skillet; set aside keeping it warm.
To the skillet add the zucchini and broth; cover; bring to a boil.
Stir in the rice and dried currants; cover; remove from heat and let stand 5 minutes until the rice is tender; blend well. Add the cooked shrimp and blend well again.
Place chicken on rice and shrimp mixture; cover and cook over LOW HEAT for 1 minute until chicken is hot (COOK'S TIP: If desired, cut chicken pieces in half).
Top chicken with lime wedges and chopped scallions; serve immediately.