Begin by patting dry and dicing the chicken breasts into bite-sized pieces. In a bowl, combine the chicken with olive oil, lime juice, chili powder, onion powder, garlic powder, smoked paprika, and salt. Let this mixture marinate for at least 15 minutes.

Cook your rice according to package instructions, usually taking about 15 minutes. Fluff the rice with a fork and set aside to cool slightly.

While the rice cooks, slice your red bell pepper and red onion into strips. In a blender, combine chipotle pepper in adobo, honey, cilantro, and water to create a creamy sauce. Blend until smooth.

In a skillet over medium-high heat, add olive oil and cook the marinated chicken for about 12 to 15 minutes until browned and no longer pink in the center.

In the same skillet, add more olive oil if necessary, then sauté the sliced bell peppers, onions, and minced garlic for about 6 to 8 minutes.

Return the cooked chicken to the skillet with the sautéed veggies, mixing everything well to heat through for about 2 minutes.

Warm your tortillas in a dry skillet or microwave. Layer a scoop of rice, chicken and veggie mixture, black beans, corn, cheese, and sauce on each tortilla, then wrap tightly.