1. Heat an empty large, high-sided cast-iron skillet over medium heat for 1 minute. Add 2 tablespoons of olive oil and sliced zucchini. Season with a pinch of salt and pepper.

2. Cook the zucchini for about 3 minutes, flipping once. Remove from skillet and set aside.

3. Slice the chicken breasts into strips and season with smoked paprika, chili powder, salt, and freshly ground black pepper.

4. 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.

5. Flip the chicken, add minced garlic, and cook for 2 more minutes.

6. Lower heat to low, add lime juice and 2 tablespoons of butter. Stir frequently and cook for another 2 minutes or until chicken is fully cooked and garlic is softened.

7. Add the cooked zucchini and corn to the skillet with the chicken.

8. Add the remaining 2 tablespoons of butter and stir until melted, just enough to coat everything in the garlic butter sauce.

9. Stir in half of the chopped cilantro. Adjust seasoning with more salt, paprika, chili powder, or lime juice, if desired.

10. Remove from heat and top with the remaining cilantro before serving. Optionally, sprinkle extra chili powder for presentation.