Marinate the chicken in a mixture of lime juice, olive oil, chili powder, onion powder, garlic powder, smoked paprika, salt, and chipotle pepper for at least 15 minutes.

Dice the chicken breasts into bite-sized pieces.

Cook 1 cup of uncooked rice according to package instructions and fluff when done.

Heat a skillet over medium heat. Add the marinated chicken and cook for 12-15 minutes until cooked through.

In the same skillet, add olive oil, red bell pepper, jalapeño, and red onion. Cook until tender, then add minced garlic and sauté until fragrant.

Add the cooked chicken back to the skillet with the vegetables and warm everything together.

In a small bowl, combine sour cream, honey, chipotle peppers, lime juice, cilantro, water, and salt. Adjust consistency with water as needed.

On each tortilla, layer rice, chicken-vegetable mixture, black beans, corn, cotija cheese, and a spoonful of sauce.

Fold in the sides of the tortilla and roll tightly from the bottom up.