Heat a large, high-sided cast-iron skillet over medium heat for about 1 minute. Add the olive oil and sliced zucchini, then season with a pinch of salt and pepper. Cook for approximately 3 minutes on medium heat, flipping the veggies once. Once cooked, transfer the zucchini to a plate and set aside.

Slice the chicken breasts into strips and season with smoked paprika, chili powder, salt, and freshly ground black pepper.

In the same cast-iron skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken in a single layer and cook, undisturbed, for about 4 minutes.

Flip the chicken strips over, add the minced garlic, and cook for an additional 2 minutes. Reduce the heat to low, then add the freshly squeezed lime juice and 2 tablespoons of butter. Cook for another 2 minutes or more, stirring frequently, until the chicken is fully cooked but not overdone, and the garlic has softened.

Add the cooked zucchini and corn kernels to the skillet with the chicken.

Add the remaining 2 tablespoons of butter and melt on low heat, stirring to combine with the veggies. Do this quickly, for just a couple of minutes, until the butter melts and the garlic butter sauce evenly coats the chicken, zucchini, and corn. Remove the skillet from the heat.

Stir in half of the chopped fresh cilantro, and season with additional salt, smoked paprika, and chili powder, if desired. If you prefer more acidity, add more freshly squeezed lime juice.

When serving, garnish with the remaining half of the chopped fresh cilantro. For presentation, you can sprinkle a small amount of chili powder over the corn and chicken, if desired.