Heat your olive oil and butter together in a large skillet over medium-high heat until the butter's melted and foamy. You'll know it's ready when you see tiny bubbles dancing around, which takes about 60 seconds. Don't skip the butter—it adds flavor that olive oil alone just doesn't have.

Pat your chicken pieces dry with paper towels, then season them with salt, black pepper, smoked paprika, and cumin in a small bowl. Dry chicken sears better than wet chicken, so this step actually matters (I learned that the hard way). Once seasoned, add the chicken to the hot skillet in a single layer.

Sear for 4 minutes without moving it around—this is where you get that golden color and flavor. Resist the urge to stir constantly; let it sit and build a crust. I used to flip everything every 30 seconds and my chicken came out pale and rubbery.

Stir the chicken once, then add your diced onion and sliced zucchini directly to the skillet. Cook for another 3-4 minutes, stirring occasionally, until the zucchini starts getting those caramelized edges. The chicken should be cooked through by now (145°F internal temperature if you're checking with a thermometer).

Push everything to the sides of the skillet and add your minced garlic to the center where the heat's hottest. Let it cook for exactly 30 seconds—you'll smell it, and that's your signal not to wait longer or it'll burn. Stir everything together to combine.

Pour in the water and scrape the bottom of the skillet with a wooden spoon to get all those browned bits (that's flavor gold). Let it simmer for 1 minute until the liquid reduces by half. Finally, sprinkle the mozzarella cheese over top and let it melt for about 30 seconds off the heat.