Begin by patting dry and dicing the chicken breasts into bite-sized pieces. In a bowl, combine olive oil, lime juice, chili powder, onion powder, garlic powder, smoked paprika, and salt to create a flavorful marinade. Add the chicken pieces, mixing well to ensure they are evenly coated. Allow the chicken to marinate for at least 15 minutes or up to 24 hours in the refrigerator for optimal flavor.

While the chicken marinates, prepare your rice according to the package instructions. Typically, you will need to bring water to a boil, add the rice, and simmer on low heat for about 15-20 minutes until tender and fluffy. Once cooked, fluff the rice with a fork and set it aside to cool slightly.

Heat a large skillet over medium-high heat. Once hot, add the marinated chicken pieces, spreading them evenly in the pan. Cook for about 12-15 minutes, occasionally stirring, until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F. Once done, remove from the skillet and set aside.

In the same skillet, add a drizzle of olive oil if needed and toss in the diced bell pepper, red onion, and minced garlic. Sauté the vegetables over medium heat for about 8 minutes until they are tender and start to caramelize. Once soft, return the cooked chicken to the skillet to heat through.

Warm your tortillas on a separate skillet for about 30 seconds on each side or until pliable. Lay each tortilla flat, then spoon a generous layer of rice followed by the chicken and vegetable mixture. Add black beans, corn, cotija cheese, and a drizzle of your favorite sauce or Greek yogurt. Roll the tortilla tightly from one end to secure the filling inside.

Cut the assembled wraps in half for easier handling, and serve immediately while they're warm. Pair with a side salad, fresh fruit, or roasted vegetables.