Preheat the oven to 375°F. In a large bowl, combine the 4 medium diced zucchini, 1 large diced sweet onion, 1 tablespoon of the olive oil, and half of the seasonings (kosher salt, pepper, and 1 tablespoon of paprika) until nicely coated. Set aside.

Place the cubed 1.5 pounds of chicken breast in a separate bowl and toss to evenly coat with the remaining 1 tablespoon of paprika, some salt and pepper, and 2 tablespoons of cornstarch.

Heat the remaining tablespoon of olive oil in a large pan over medium heat. Add the chicken pieces in a single layer and cook until golden on both sides, but not fully cooked through (about 3-4 minutes).

Pour the 1/2 cup of chicken broth into the pan and stir gently to deglaze, lifting any browned bits from the bottom.

In a baking dish, spread the seasoned onion and zucchini mixture evenly.

Pour the seared chicken and broth directly over the zucchini layer in the dish.

Sprinkle evenly with 1 cup of shredded Monterey Jack cheese and 1/2 cup of shredded Parmesan cheese. Cover the dish tightly with aluminum foil.

Bake for 25 minutes, then remove the foil and stir the contents well. Continue to bake, uncovered, for an additional 10-15 minutes, or just until the top is lightly golden brown.

Give the dish a final stir right before serving.