1. Heat a large high-sided cast-iron skillet over medium heat for 1 minute. Add olive oil and sliced zucchini. Season with salt and pepper and cook for about 3 minutes, flipping once. Remove zucchini to a plate.

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

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

4. Flip the chicken, add minced garlic, and cook for 2 more minutes.

5. Reduce heat to low. Add lime juice and 2 tablespoons of butter. Cook for another 2 minutes, stirring frequently, until the chicken is cooked through and garlic has softened.

6. Return the cooked zucchini and add the corn kernels to the skillet with the chicken.

7. Add the remaining 2 tablespoons of butter and stir on low heat until melted and the garlic butter sauce evenly coats the chicken and vegetables.

8. Remove from heat and stir in half of the chopped cilantro. Adjust seasoning with more salt, smoked paprika, chili powder, or lime juice if desired.

9. Serve topped with the remaining cilantro and an optional light sprinkle of chili powder for presentation.