Cook Chicken: Season boneless skinless chicken breasts with salt and pepper. In a medium saucepan, cover chicken with water and bring to a boil over medium-high heat. Reduce heat and simmer for 15-20 minutes until chicken reaches 165°F.

Shred Chicken: Transfer cooked chicken to a large mixing bowl. Allow it to cool slightly before shredding into bite-sized pieces.

Prepare Dressing: In a separate bowl, whisk together Greek yogurt, lime juice, ground cumin, chili powder, smoked paprika, salt, and black pepper until smooth.

Combine Salad: Add shredded chicken to the dressing with black beans, diced red bell pepper, corn, and red onion. Stir gently until well-coated.

Chill: Cover bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.

Serve: Stir and adjust seasoning if necessary. Serve in wraps, over greens, or alongside tortilla chips.