Dice the chicken breasts into bite-sized pieces and combine with olive oil, lime juice, chili powder, onion powder, garlic powder, smoked paprika, salt, and chopped chipotle peppers in a mixing bowl. Let it marinate for at least 15 minutes or up to 24 hours.

Cook the rice according to the package instructions, usually about 15-20 minutes. Set aside keeping warm.

In a blender, combine sour cream, honey, additional chipotle (if desired), lime juice, fresh cilantro, and a splash of water. Blend until smooth, adding more water for desired consistency.

Heat a large skillet over medium heat, add olive oil, and sauté the marinated chicken for about 12-15 minutes until cooked through.

In the same skillet, add diced vegetables and sauté for about 8 minutes. Add minced garlic during the last minute.

Return chicken to the skillet with vegetables, stir gently to combine and heat everything through for about 2-3 minutes.

Warm tortillas in a skillet or microwave. On each tortilla, layer rice, chicken mixture, black beans, corn, Cotija cheese, and a drizzle of sauce.

Fold the tortillas inward and roll tightly. Slice in half if desired and serve with extra sauce.