In a small bowl, combine 3 tablespoons of oil, paprika and Italian seasoning. Season generously with salt. Whisk to combine. Transfer to a large Ziploc bag. Add chicken, seal the bag and massage the chicken with marinade. Transfer to the fridge and sit for at least 15 minutes.
Preheat the oven to 400˚F (200˚C). Set aside a rimmed baking sheet.
Remove the chicken from the Ziploc bag and wipe off any liquid. Place the chicken on the baking sheet. Bake in the oven for 15 – 20 minutes (165˚F internal temperature), or juices run clear when cut into the thickest part. Top each thigh with 1 slice of mozzarella cheese. Return to the oven and bake until cheese is melted, about 2 – 3 minutes.
On each serving plate, place a few slices of tomatoes with 1 tablespoon basil. Drizzle with ¼ tablespoon balsamic vinegar and ½ tablespoon oil. Season with salt. Top with chicken and serve with lemon wedges.