Dice the chicken into bite-sized pieces. In a bowl, mix together olive oil, lime juice, chili powder, onion powder, garlic powder, smoked paprika, salt, and chipotle pepper. Add chicken to the marinade and let it marinate for at least 15 minutes.

Prepare the rice according to package instructions, usually boiling water, adding rice, and simmering for about 15-20 minutes. Fluff rice and set aside.

Slice the red bell pepper, jalapeño, and red onion into thin strips. In a blender, combine sour cream, honey, and any additional chipotle pepper to create a zesty sauce.

In a large skillet, heat and add the marinated chicken, sauté for about 12-15 minutes until cooked through.

In the same skillet, add olive oil and sauté the sliced vegetables for about 8 minutes. Add garlic and cook for an additional minute, then combine with chicken.

Warm the tortillas, layer rice, chicken and vegetable mixture, black beans, corn, and Cotija cheese on each tortilla. Drizzle with the sauce and wrap tightly.