Marinate the chicken breasts in olive oil, lime juice, chili powder, onion powder, garlic powder, smoked paprika, and salt for at least 30 minutes.

Cook the marinated chicken on a grill or skillet over medium heat until fully cooked, about 6-7 minutes per side. Remove from heat and let it rest before slicing.

Cook the rice according to package instructions.

In a large bowl, combine the sliced red bell pepper, jalapeño, red onion, minced garlic, corn, black beans, cotija cheese, sour cream, honey, chipotle peppers in adobo, lime juice, cilantro, and additional salt to taste. Mix well.

To assemble the wraps, place a portion of rice and the chicken slices onto each tortilla, then add the vegetable mixture. Drizzle with water if needed for moisture.

Roll each tortilla tightly and slice in half to serve.