Begin by dicing the chicken breasts into bite-sized pieces. In a large bowl, combine lime juice, chili powder, onion powder, garlic powder, smoked paprika, salt, and olive oil to create a marinade. Add the chicken, ensuring it's well-coated. Let marinate for about 15 minutes at room temperature, or up to 24 hours in the refrigerator.

While the chicken marinates, cook the rice according to the package instructions—typically about 20 minutes. Set aside once done.

Heat a large skillet over medium heat and add a drizzle of olive oil. Once hot, add the marinated chicken, cooking for 12-15 minutes until golden-brown and fully cooked.

In the same skillet, add the diced red bell pepper, jalapeño, and red onion. Sauté over medium heat for about 8 minutes until tender, adding minced garlic in the last minute of cooking.

In a blender, combine sour cream, honey, cilantro, and water. Blend until smooth and creamy. Taste and adjust seasoning.

To assemble wraps, lay a tortilla on a surface, add rice, chicken mixture, corn, black beans, and cotija cheese. Drizzle with sauce, fold the sides and roll tightly.