Mediterranean Chicken with Corn, Zucchini, and Tzatziki Sauce

Rinse all produce. Quarter zucchini lengthwise, then cut crosswise into 1/2-inch pieces, discarding ends. Strip oregano leaves, discarding stems, and roughly chop. Halve lemons. Using the large holes of a box grater, grate cucumber into a medium bowl; alternatively, finely chop. Shuck corn, discarding husk and silk; slice off kernels, discarding cob. Peel onion and cut into small dice. Mince garlic. Pat chicken dry with paper towel and season all over with 1/2 teaspoon salt and pepper as desired. Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken and sear until cooked through and no longer pink, about 6 minutes per side. Transfer chicken to a plate and set aside to rest. Wipe pan clean and reserve, off heat, for sautéing vegetables. While chicken cooks, place grated cucumber in paper towels or a clean kitchen towel and gently squeeze out any excess moisture. Return drained cucumber to bowl and stir in Greek yogurt, juice of 1 lemon (or use less, as desired), 1/4 teaspoon salt, and pepper as desired to combine. Set tzatziki aside until ready to serve. Return pan from chicken to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add zucchini, corn, onion, and garlic. Season with 1/2 teaspoon salt and pepper as desired and sauté, stirring, until vegetables have softened, about 5 minutes. Meanwhile, roughly chop rested chicken or shred using 2 forks. Place a large pan over medium-high heat. Carefully hover your hand a few inches away from the pan-when you can easily feel heat, add naan, working in batches as needed. Toast until lightly charred and warmed through, about 2 minutes per side. Meanwhile, in a small bowl, whisk together oregano, juice of remaining lemon, 1 tablespoon olive oil, and 1/8 teaspoon salt to make dressing. Reduce heat under pan with vegetables to medium and add shredded chicken and oregano dressing. Cook, stirring, to warm through, about 1 minute more. Taste and add salt and pepper as desired. Divide Mediterranean chicken and vegetables between serving plates and enjoy with pieces of naan for scooping and tzatziki for dipping or drizzling.