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. Cook for about 3 minutes, flipping the veggies once. Transfer the cooked zucchini to a plate.

Slice the chicken breasts into strips. Season 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 in one layer and cook undisturbed for about 4 minutes. Flip the chicken, add minced garlic, and cook for an additional 2 minutes. 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 the garlic has softened.

Combine the cooked zucchini and corn with the chicken in the skillet. Add the remaining 2 tablespoons of butter and melt on low heat, stirring until the butter coats the chicken and veggies evenly. This should take a couple of minutes. Remove from heat.

Stir in half of the chopped cilantro. Season with more salt, smoked paprika, and chili powder to taste. Add extra lime juice if desired.

When serving, top with the remaining cilantro. For presentation, sprinkle a small amount of chili powder over the dish if desired.