Begin by dicing the chicken breasts into bite-sized pieces. In a mixing bowl, combine the chicken with olive oil, fresh lime juice, chili powder, onion powder, garlic powder, smoked paprika, and chopped chipotle pepper. Toss everything well to ensure the chicken is thoroughly coated. Let the chicken marinate for at least 15 minutes while you prepare the rice.

While the chicken is marinating, prepare your rice according to the package instructions, usually involving boiling water, adding the rice, and letting it simmer until tender for about 15-20 minutes. Once cooked, fluff the rice and set aside.

Heat a large skillet over medium-high heat. Add the marinated chicken to the pan. Cook for about 12-15 minutes, stirring occasionally, until browned and cooked through (internal temperature should reach 165°F). Remove chicken and set aside.

In the same skillet, add a splash of olive oil if needed, and toss in diced red bell pepper, jalapeño, red onion, and minced garlic. Sauté for about 8 minutes until tender and crisp, stirring frequently.

Return the sautéed chicken to the skillet with the cooked veggies. Gently stir to combine for another 2-3 minutes.

In a separate skillet or microwave, warm your tortillas for about 30 seconds until soft and pliable. Lay each tortilla flat.

On each warmed tortilla, layer a scoop of rice, the chicken and veggie mixture, black beans, corn kernels, and a sprinkle of cotija cheese. Drizzle with sour cream and honey, topping with fresh cilantro if desired.

Fold the sides of the tortilla in and then roll tightly from the bottom up to create a secure wrap. Slice in half for easy handling. Serve immediately.