Begin by patting the chicken breasts dry before dicing them into bite-sized pieces. In a bowl, combine olive oil, lime juice, chili powder, onion powder, garlic powder, smoked paprika, salt, and chipotle pepper. Add the chicken, ensuring it’s well coated, and let it marinate for at least 15 minutes.

While the chicken marinates, prepare the uncooked rice according to package instructions. Typically, you'll bring water to a boil, add the rice, and reduce to a simmer, covering for 15-20 minutes until tender.

In a blender or food processor, combine the chipotle pepper, sour cream, honey, and fresh cilantro. Blend until smooth and creamy.

Heat a large skillet over medium-high heat and add a splash of olive oil. Once hot, add the marinated chicken pieces and cook for about 12-15 minutes.

In the same skillet used for the chicken, add more olive oil if needed. Sauté the chopped red bell pepper, jalapeño, and red onion for about 8 minutes.

Return the sautéed chicken back to the skillet with the cooked vegetables. Stir everything together over low heat for about 2-3 minutes.

On each tortilla, layer a serving of rice, followed by the chicken and vegetable mixture, black beans, corn, and drizzle with sauce. Wrap tortillas carefully around the filling.

Serve the wraps fresh, garnished with extra sauce or cilantro if desired.