For Blueberry-Tarragon Sauce: In a large saucepan combine blueberries, 2 tablespoons of the tarragon, the garlic, wine, broth, and honey. Bring to boiling; reduce heat. Simmer, uncovered, 30 minutes or until sauce is reduced to about 1 1/4 cups. Season with salt and ground black pepper.

While the sauce simmers, season chicken thighs with paprika and 1/4 tsp. each salt and ground black pepper. Grill chicken, covered, over indirect heat 30 minutes or until 175°F, turning once. Add lemon halves to grill rack directly over heat the last 5 minutes.

To serve, toss zucchini noodles with 1 Tbsp. olive oil, the remaining tarragon, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Serve chicken with zucchini noodles, lemon halves, and sauce. Serves 4.