Prepare the veggies
Heat a large, high-sided cast-iron skillet over medium heat for 1 minute without any oil. Add the olive oil followed by the sliced zucchini. Season with a pinch of salt and pepper. Cook for about 3 minutes on medium heat, flipping the zucchini once. Remove the cooked zucchini to a plate.

Make the Garlic Butter Chicken
Slice the chicken breasts into strips. Season the chicken evenly with smoked paprika, chili powder, salt, and freshly ground black pepper.
In the same skillet, now empty, heat 2 tablespoons of olive oil over medium heat. Place the chicken strips in a single layer and cook undisturbed for about 4 minutes.
Flip the chicken over, add the minced garlic, and cook for 2 more minutes. Lower the heat to low, add the lime juice and 2 tablespoons of butter. Cook for another 2 minutes or longer, stirring frequently, until the chicken is cooked through and the garlic is softened.

Assembly
Return the cooked zucchini and corn kernels to the skillet with the chicken.
Add the remaining 2 tablespoons of butter and melt over low heat, stirring quickly to coat the chicken and vegetables evenly with the garlic butter sauce. Cook for just a couple of minutes until the butter is melted. Remove from heat.
Stir in half of the chopped cilantro. Taste and adjust seasoning with additional salt, smoked paprika, chili powder, or lime juice if desired.
Serve topped with the remaining cilantro. Optionally, sprinkle a small amount of chili powder over the dish for presentation.