Trim the ends from the zucchini. Halve lengthwise, then cut crosswise into 1/4-inch-thick slices (about 2 cups). Place in a large bowl, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and toss to combine. Set aside.

Remove the husks and silk from the corn. Cut the kernels off the cobs (about 2 1/4 cups) and set aside.

Finely grate the zest of the lemon (about 1 tablespoon) into a medium bowl. Halve the lemon and reserve. Add 1/2 teaspoon kosher salt, 1 teaspoon garlic powder, 3/4 teaspoon paprika, and 1/2 teaspoon black pepper to the zest. Stir to combine.

Cut the chicken breasts crosswise into 1/2-inch-thick strips. Add to the bowl with the seasoning and toss until evenly coated.

Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer. Cook undisturbed for about 3 minutes, until browned on the bottom and easily released from the pan. Flip and cook for 2 to 3 minutes more, until golden and cooked through (165°F internal temperature). Transfer the chicken to a plate.

Pat the zucchini dry with paper towels. Add it to the same skillet and spread into an even layer. Cook for 2 to 3 minutes, stirring occasionally, until tender and lightly browned.

Add the corn, butter, remaining 1/2 teaspoon garlic powder, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook for 3 to 4 minutes, stirring occasionally, until the corn is tender and lightly charred.

Return the chicken and any accumulated juices to the skillet. Squeeze the juice from one reserved lemon half over the mixture and toss gently to combine. Remove from heat and garnish with fresh basil or parsley if desired.