Heat a large, high-sided cast-iron skillet over medium heat for 1 minute. Add 2 tablespoons olive oil and sliced zucchini. Season with salt and pepper. Cook for about 3 minutes, flipping once, until tender but slightly crisp. Remove to a plate and set aside.

Season sliced chicken with smoked paprika, chili powder, salt, and black pepper.

In the same skillet, heat 2 tablespoons olive oil over medium heat. Add chicken in a single layer and cook undisturbed for about 4 minutes.

Flip the chicken strips, add minced garlic, and cook for 2 more minutes. Reduce heat to low. Add lime juice and 2 tablespoons butter. Stir frequently and cook for another 2 minutes until chicken is cooked through and coated in garlic butter sauce.

Return cooked zucchini and corn to the skillet. Add remaining 2 tablespoons butter and stir gently over low heat until melted and evenly coating everything.

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

Remove from heat and garnish with the remaining fresh cilantro before serving.