Pat chicken dry and cut into bite-sized pieces. In a bowl, toss chicken with garlic powder, onion powder, paprika, salt, and pepper.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add zucchini slices in a single layer. Cook 2-3 minutes per side until golden brown. Remove and set aside.

In the same skillet, add remaining oil and 1 tablespoon butter. Add chicken and cook 4-5 minutes per side until golden and cooked through (165°F). Remove and set aside with zucchini.

Reduce heat to medium. Add remaining 3 tablespoons butter to the pan. Once melted, sauté minced garlic for 30 seconds until fragrant.

Pour in chicken broth and lemon juice, scraping up browned bits from the pan bottom. Simmer 2-3 minutes to reduce slightly.

Stir in heavy cream and simmer 1 minute until sauce thickens slightly.

Return chicken and zucchini to the pan, tossing to coat in the sauce. Simmer 1 more minute to heat through.

Serve immediately over cauliflower rice, garnished with fresh parsley and extra lemon slices.