Arrange tempeh slices in 2 13- x 9-inch baking dishes. Bring tamari, vinegar, sugar, cumin, chipotle chile powder, and ¼ cup water to a boil in small pan. Boil 1 minute. Pour over tempeh slices. Cool, then cover and chill 2 hours or overnight.
Preheat oven to 300°F. Line a baking sheet with parchment paper. Transfer tempeh slices to baking sheet.
Brush each slice with oil and sprinkle with some paprika. Bake 10 minutes. Turn tempeh slices, brush with oil, and bake 5 minutes more, or until crisp and brown.