Pat the chicken breasts dry with paper towels and slice them in half lengthwise to create four thinner chicken cutlets. prep

In a small bowl, combine garlic powder, onion powder, ancho chili powder, salt, and black pepper. Season both sides of each chicken breast cutlet generously with the seasoning mixture. prep

Heat 1 tablespoon of olive oil and the butter in a large 12-inch skillet over medium-high heat. Add the chicken and sear each side for about 3-5 minutes, or until golden brown and nearly cooked through. Remove the chicken and set aside on a clean plate. prep

In the same skillet, add the remaining 1 tablespoon of olive oil over medium heat. Add the diced onions and cook, stirring occasionally, for 6-8 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant. prep

Stir in the diced tomatoes, drained corn, black beans, green chilies, ground cumin, lime juice, and any leftover seasoning mixture from the chicken. Stir to combine and cook for about 5 minutes until everything is heated through. mix

Return the chicken to the skillet, spooning some of the vegetable mixture over the top of each chicken breast. Sprinkle the shredded cheese over the chicken breasts. assemble

Cover the skillet and continue cooking over medium-low heat until the cheese is melted and the chicken is fully cooked (an internal temperature of 165°F). Alternatively, place the skillet in a preheated 350°F oven to finish cooking. bake

Serve the chicken garnished with fresh chopped cilantro and a squeeze of lime juice. finish