Start by heating a large, high-sided skillet or cast-iron pan over medium heat. Add the olive oil and sliced zucchini. Sprinkle with a pinch of salt and pepper. Cook for about 3 minutes, flipping once halfway through, until the zucchini is golden and tender-crisp. Transfer to a plate and set aside.

Slice the chicken breasts into thin strips. Season them with smoked paprika, chili powder, salt, and black pepper.

In the same skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken strips in a single layer and cook undisturbed for about 4 minutes to develop a nice sear.

Flip the chicken, add the minced garlic, and cook for 2 more minutes. Reduce heat to low, then stir in the lime juice and 2 tablespoons of butter. Continue cooking for another 2 minutes until the chicken is fully cooked and the garlic is softened.

Return the cooked zucchini and add the corn kernels to the skillet with the chicken. Add the remaining 2 tablespoons of butter and stir everything together over low heat until the butter is melted and the veggies are coated in the garlic butter sauce.

Remove from heat and stir in half of the chopped cilantro. Taste and adjust seasoning with extra salt, lime juice, or chili powder if desired.

When ready to serve, sprinkle the remaining cilantro over the dish. For added flair, dust a touch of chili powder over the top. Serve warm and enjoy!