Pat the chicken breasts dry, then dice them into bite-sized pieces. In a mixing bowl, combine olive oil, lime juice, chili powder, onion powder, garlic powder, smoked paprika, salt, and chipotle pepper for a zesty marinade. Add the chicken to the bowl, ensuring it's well-coated. Let it marinate for at least 15 minutes or up to 24 hours in the refrigerator.

While the chicken marinates, prepare the rice. Rinse the rice to remove excess starch, then cook it according to the package instructions, typically simmering in water for about 15 minutes. Fluff the rice with a fork and set aside.

Heat a skillet over medium heat and add the marinated chicken pieces, cooking for about 12-15 minutes until golden brown and reaching an internal temperature of 165°F.

Remove the chicken and add chopped red bell pepper, jalapeño, red onion, and minced garlic to the skillet. Sauté for approximately 8 minutes until tender and fragrant.

Return the cooked chicken to the skillet with the sautéed vegetables and stir to combine. Cook for an additional 2-3 minutes to meld flavors together.

Warm the tortillas in a dry skillet or microwave. Layer each tortilla with a scoop of rice, followed by the chicken mixture, black beans, corn, Cotija cheese, and a drizzle of sour cream. Fold the sides and roll tightly to enclose everything.