1. In a bowl, combine the sliced chicken with smoked paprika, chili powder, salt, and pepper. Toss to coat the chicken evenly.

2. Heat 2 tablespoon of olive oil in a large skillet over medium heat. Add the seasoned chicken in a single layer and cook for 4 minutes without moving it. Flip the chicken pieces, add the minced garlic, and cook for an additional 2 minutes until the chicken is browned and cooked through.

3. Reduce the heat to low. Stir in the lime juice and 2 tablespoon of butter. Allow the butter to melt and coat the chicken, creating a flavorful sauce.

4. In the same skillet, add the sliced zucchini and cook for 3 minutes, stirring occasionally. Then, add the corn kernels and cook for an additional 2 minutes until the vegetables are tender.

5. Return the cooked chicken to the skillet with the vegetables. Add the remaining 2 tablespoon of butter and stir until everything is well-coated and heated through.

6. Sprinkle the chopped cilantro over the dish before serving, if desired. Enjoy this flavorful, one-pan Garlic Butter Chicken with Zucchini and Corn while it’s hot!