Begin by cutting the chicken breasts into bite-sized pieces. In a bowl, combine lime juice, chili powder, onion powder, garlic powder, smoked paprika, salt, and olive oil to create the marinade. Add the chicken pieces, ensuring they're well-coated, and let them marinate for at least 15 minutes, or up to 24 hours in the refrigerator for deeper flavor.

While the chicken marinates, prepare about 1 cup of uncooked rice according to package instructions. Bring a pot of water to a boil, add the rice, and reduce to a simmer. Cover and cook for approximately 15-20 minutes, or until the rice is fluffy and water is absorbed. Once done, set aside and keep warm for assembling the Southwest Chicken Wraps.

In a mixing bowl or blender, combine chipotle pepper in adobo, honey, and sour cream (or Greek yogurt) to create a creamy sauce. Blend until smooth and well combined, adjusting the spiciness by adding more or less chipotle according to your preference. Set the sauce aside.

Heat a large skillet over medium heat, adding a splash of olive oil. Once hot, add the marinated chicken pieces, ensuring they’re spread out evenly. Sauté for 12-15 minutes, stirring occasionally until the chicken is fully cooked and golden brown.

Using the same skillet, add sliced red bell pepper, jalapeño, and red onion to the remaining oil and drippings. Sauté the veggies for about 8 minutes until they’re tender and slightly charred. Then, add minced garlic for the last minute, stirring until fragrant before mixing in the cooked chicken.

Warm the tortillas in a dry skillet or microwave until soft and pliable, about 30 seconds per side. Lay each tortilla flat, then layer with a scoop of rice, the sautéed chicken and veggie mixture, black beans, corn, and a sprinkle of cotija cheese. Drizzle a generous amount of the prepared sauce over the top.

To wrap the Southwest Chicken Wraps, fold in the sides and roll tightly from the bottom. Place seam-side down on a plate and serve immediately while warm, garnished with chopped fresh cilantro.