Prepare the veggies
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 zucchini once. Transfer cooked zucchini to a plate.

Prepare the garlic butter chicken
Slice the chicken breasts into strips. Season with smoked paprika, chili powder, salt, and freshly ground black pepper.

Heat 2 tablespoons olive oil in the same empty cast-iron skillet over medium heat. Add the chicken strips in a single layer and cook undisturbed for about 4 minutes.

Flip the chicken strips, add minced garlic, and cook for an additional 2 minutes. Reduce heat to low, stir in lime juice and 2 tablespoons butter. Continue cooking and stirring frequently for about 2 minutes or until the chicken is fully cooked and the garlic has softened.

Assembly
Return the cooked zucchini and corn kernels to the skillet with the chicken. Add the remaining 2 tablespoons butter and melt over low heat, stirring quickly to coat the chicken and vegetables evenly with the garlic butter sauce. Remove from heat.

Stir in half of the chopped cilantro. Adjust seasoning with salt, smoked paprika, chili powder, and lime juice as desired.

To serve, garnish with the remaining cilantro and sprinkle a small amount of chili powder on top for presentation if preferred.