In a small bowl mix add yogurt. Zest and juice the lime into the yogurt. Chop the cilantro and add half the cilantro to the yogurt mixture. Stir to combine and add the refrigerator until ready to use.

Lay out chicken breasts on a cutting board and pound the meat so it is uniform in size, about ½ inch thick. Mix the chili powder, cumin, half the paprika and half the garlic salt in a bowl. Coat both sides with the spice blend. Let the chicken rest with the spice mixture while you prepare vegetable mixture.

Cut off the tops of both summer squashes, slice into ¼ inch rounds. Peel the out later off the red onion, cut off the top and bottom. Cut in half and slice into ¼ inch half-moon slices.

In a large skillet set over medium high heat add 1 tbsp. olive oil. Once the oil is hot add in squash, red onion, corn kernels and the remaining spices (garlic salt and paprika). If the pan gets dry add in a little more olive oil if necessary. Sauté vegetables about 8 minutes until they are just starting to soften.

With a hot pan, quickly warm the tortillas for 15-30 seconds. Lay out four tortillas, spread some yogurt sauce on the bottom of the tortillas, top with equal amounts vegetables and chicken. Sprinkle with a little remaining cilantro if desired.

In a large skillet set over medium high heat add 1 tablespoon olive oil. Once the is hot add in chicken breast and cook for about 5 minutes per side until no longer pink in the middle. Let rest for 5 minutes and cut into bite size pieces.