Preheat one large sauté pan to medium-low heat and another large sauté pan or grill pan to medium heat.

Melt butter in the pan set to medium-low heat. Add carrots, mix into the butter, and cover the pan. Cook, covered, for about 20 minutes, or until fork-tender.

While carrots are cooking, start the chicken. In a small bowl, mix together the paprika, cumin, chili powder, 1/4 teaspoon salt and pepper.

Sprinkle chicken with the seasoning mix.

Spray the pan set to medium heat with cooking spray. Cook chicken in the pan about 8-10 minutes on each side or until chicken is fully cooked.

In a separate small bowl, mix together the ketchup, cider vinegar and 2 tablespoon maple syrup.

Once chicken is fully cooked, coat with the syrup/ketchup mixture. Allow to cook about 3 minutes longer.

Once carrots are fork-tender, coat with the remaining 1 tablespoon syrup and lemon juice. Cook an additional 3 minutes. Sprinkle carrots with remaining 1/4 teaspoon salt and toss.