Cook chicken in a large pot with enough water to cover, seasoned with salt and pepper. Boil, cover, reduce heat and simmer for 15-20 minutes until cooked through.

Shred the cooked chicken into bite-sized pieces using two forks or a stand mixer.

In a mixing bowl, whisk together Greek yogurt, lime juice, cumin, chili powder, and smoked paprika until smooth.

Combine shredded chicken, black beans, corn, bell pepper, onion, and cilantro in the bowl with the dressing, stirring gently.

Refrigerate the salad mixture for at least 30 minutes to allow flavors to meld.

Serve the salad on a bed of greens, in a wrap, or with tortilla chips.