In a bowl, combine diced chicken with lime juice, chili powder, onion powder, garlic powder, smoked paprika, salt, and olive oil. Mix well and let sit for at least 15 minutes.

Cook rice according to package directions, about 15-20 minutes.

While rice cooks, prepare the vegetables: slice red bell pepper, jalapeño, and red onion; mince garlic. Blend together sour cream, honey, and cilantro until smooth for the sauce.

Heat a large skillet over medium heat, add marinated chicken, and cook for 12-15 minutes until fully cooked and browned. Remove from skillet.

In the same skillet, add sliced vegetables and sauté for about 8 minutes. Add minced garlic for the last minute.

On a tortilla, layer cooked rice, sautéed chicken, vegetables, corn, black beans, and cotija cheese. Drizzle with sauce, then roll tightly. Repeat with remaining ingredients.

Serve warm or store in airtight containers. Slice in half for easier handling.