Start by patting the chicken breasts dry and dicing them into small, bite-sized pieces. In a medium bowl, combine diced chicken with olive oil, lime juice, chili powder, onion powder, garlic powder, smoked paprika, and salt. Mix well, cover, and refrigerate for at least 15 minutes.

While the chicken is marinating, prepare the rice according to package instructions, typically involving bringing water to a boil, adding rice, and simmering until fluffy.

In a high-speed blender or food processor, blend together sour cream, honey, remaining lime juice, and chipotle pepper until smooth, adjusting consistency with water as needed.

Heat a large skillet over medium heat and add olive oil. Once shimmering, add marinated chicken. Sauté for about 12-15 minutes until cooked through and golden.

Remove cooked chicken from the skillet. In the same skillet, add a little more olive oil, then toss in diced red bell pepper, sliced red onion, and jalapeño. Sauté until softened.

Warm tortillas in a dry skillet or microwave. Layer with rice, sautéed chicken and vegetables, black beans, corn, Cotija cheese, and drizzle with sauce. Fold in sides and roll tightly.