Begin by patting the chicken breasts dry and then dicing them into bite-sized pieces. In a bowl, combine olive oil, lime juice, chipotle pepper, chili powder, onion powder, garlic powder, smoked paprika, and salt to create a flavorful marinade. Toss the chicken in this mixture and let it marinate for at least 15 minutes.

While the chicken is marinating, prepare the rice according to the package instructions. Once cooked, fluff with a fork and set aside.

Heat a large skillet over medium heat and add the marinated chicken. Cook for 12-15 minutes until no longer pink in the center.

In the same skillet, add diced red bell peppers, red onions, and jalapeños. Sauté for about 8 minutes until tender. Add minced garlic during the last minute.

Return the cooked chicken to the skillet with the sautéed veggies. Stir everything together for an additional 2 minutes.

Warm the tortillas in a dry skillet. Layer with rice, chicken and veggie mixture, corn, black beans, cotija cheese, and toppings.

To assemble, fold in the sides of the tortilla and roll it tightly. Serve warm, garnished with sauce or fresh cilantro.