Combine the diced chicken with lime juice, 2 tablespoons olive oil, chili powder, onion powder, garlic powder, smoked paprika, salt, and chipotle peppers. Mix well and let marinate for at least 15 minutes.

Cook the rice according to package directions and set aside.

In a blender or food processor, add sour cream, honey, lime juice, cilantro, water, and a pinch of salt. Blend until smooth and creamy.

Heat a large skillet over medium heat and cook the marinated chicken until browned and fully cooked. Remove from the pan and set aside.

Add the remaining olive oil to the skillet and sauté the bell pepper, jalapeño, and red onion until softened. Add garlic and cook briefly.

Return the chicken to the skillet and stir until everything is warmed through.

Warm the tortillas so they are easy to fold.

Assemble each wrap by layering rice, chicken and vegetables, black beans, corn, cotija cheese, and a drizzle of sauce.

Roll tightly into wraps and serve warm.