Begin by patting dry 1 pound of chicken breasts, then dice them into bite-sized pieces. In a bowl, combine the chicken with 2 tablespoons of olive oil, the juice of 1 lime, and 1 teaspoon each of chili powder, onion powder, garlic powder, and smoked paprika. Allow the chicken to marinate for at least 15 minutes to 24 hours in the refrigerator.

While the chicken marinates, cook 1 cup of rice according to package instructions.

Heat a large skillet over medium heat and add the marinated chicken pieces. Cook for 12-15 minutes, stirring occasionally, until the chicken is cooked through.

In the same skillet, add 1 chopped red bell pepper and 1 thinly sliced red onion, drizzle with olive oil, and sauté for about 8 minutes until tender. Add 2 minced garlic cloves and cook for an additional minute.

Once the chicken and veggies are cooked, mix them back into the skillet, along with 1 can of black beans and 1 cup of corn kernels. Heat for another 2-3 minutes.

Warm 4 tortillas and layer with rice, chicken mixture, corn, and beans. Add toppings like Cotija cheese, fresh cilantro, or sour cream.

Fold the tortillas inward and roll tightly. Serve warm.