Combine all the ingredients for the marinade except for the chicken in a zip-top bag and give it a gentle shake to combine. Add chicken, get as much air out as you can, seal and let it marinate while you prepare zucchini and remaining ingredients.
Preheat the oven to 350° and lightly grease a 9x13 baking dish.
To Prepare Zucchini Boats:
Place zucchini in the cutting board and cut off most of the stem. Slice zucchini lengthwise to create two even halves. Try to make the halves as even as possible so cut right in the center.
Use a melon baller to scoop out just the seeded flesh in the center. (If you don’t have a melon baller, use a small spoon.)
Lay hollowed out zucchini halves side by side and season inside the boats with some salt.
Place them side by side into the baking dish.
Preheat a medium cooking pan over medium heat and place chicken into the pan. Add a little bit of the marinade and safe a little more to cook the vegetables.
Cook chicken for 4-6 minutes per side, until completely done.
Take chicken out of the pan and let it cool on the cutting board until easy to handle.
While chicken is cooling, add onions and peppers into the same pan as the chicken and add a little bit of the chicken marinade. (Discard remaining marinade.)
Cook vegetables until softened and transfer them into a mixing bowl.
Cut chicken into small cubes and add it to the bowl with vegetables. Add corn, beans, diced jalapeno, and shredded pepper jack cheese. Toss everything together to combine.
Stuff zucchini boats generously with the chicken filling and then spread shredded Mexican cheese over the top of each boat.
Bake for 20-30 minutes, depending on how soft you like the zucchini.
If you want to drizzle something creamy over the top, mix together sour cream, chili powder, paprika, salt, and lime juice. Transfer the mixture into a piping bag or a small plastic bag and cut off a very small part of the tip.
Drizzle the seasoned sour cream over cooked zucchini board and sprinkle some cilantro all over.