Heat the skillet by placing a large cast-iron skillet over medium heat and adding 2 tablespoons of olive oil. Allow it to heat for about 1-2 minutes until shimmering.

Sauté the zucchini in the hot skillet for approximately 3-4 minutes until tender but still vibrant. Transfer to a plate and set aside.

Cut 1 pound of chicken breasts into strips and season generously with smoked paprika, chili powder, salt, and black pepper.

Cook the seasoned chicken strips over medium-high heat for about 4 minutes until golden brown. Stir in minced garlic and cook for an additional 2 minutes.

Pour in the juice of 1 lime and add 2 tablespoons of butter to the skillet, stirring until the butter melts and creates a glossy sauce.

Add the sautéed zucchini and 1 cup of corn kernels to the skillet, gently toss together, and cook for an additional 2-3 minutes.

Remove from heat, transfer to serving plates, and optionally garnish with chopped cilantro before serving warm.