1. Heat a large cast-iron skillet over medium heat for one minute. Add olive oil and sliced zucchini, season with salt and pepper, and cook for 3 minutes, flipping once. Remove from skillet and set aside.

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

3. In the same skillet, add olive oil and heat on medium. Add chicken in a single layer and cook undisturbed for 4 minutes until golden.

4. Flip chicken, add minced garlic, and cook for 2 minutes. Lower heat to low, add lime juice and 2 tablespoons butter, and cook for 2 to 3 minutes until chicken is tender and cooked through.

5. Add cooked zucchini and corn to the skillet. Stir in the remaining 2 tablespoons butter and melt on low heat to coat everything evenly in garlic butter.

6. Stir in half of the cilantro, adjust seasoning if needed, and garnish with the remaining cilantro before serving.