1. Cut the boneless, skinless chicken breasts into 1-inch pieces and season them with half the cumin, half the salt, and a pinch of black pepper.

2. Heat oil in a large skillet over medium-high heat, then sauté the chicken until browned and cooked through, about 4-5 minutes. Remove the chicken from the skillet and set it aside.

3. In the same skillet, sauté the onion, bell peppers, and garlic with the remaining cumin and salt for 3-4 minutes, or until the vegetables have softened.

4. Add the zucchini and corn to the skillet and cook for another 3-4 minutes, until the zucchini just starts to soften.

5. Pour in the diced tomatoes (with their juices), black beans, and taco seasoning. Return the cooked chicken to the skillet and mix everything together, simmering for 5-6 minutes to allow the flavors to meld.

6. Sprinkle the shredded cheese over the top of the skillet, cover it with a lid, and let the cheese melt for 2-3 minutes.

7. Remove the skillet from the heat and top the dish with chopped green onions and fresh cilantro before serving.