In a large pot, fill with water and season generously with kosher salt and black pepper. Bring to a boil, add chicken breasts, and cook for 15-20 minutes until internal temperature reaches 165°F.

Remove the chicken, let it cool slightly, then shred into bite-sized pieces.

In a mixing bowl, combine Greek yogurt, lime juice, cumin, chili powder, and smoked paprika. Whisk until smooth.

Combine shredded chicken with the creamy dressing. Fold in black beans, red bell pepper, corn, red onion, and cilantro, mixing well.

Cover and chill in the refrigerator for at least 30 minutes before serving. Serve on whole wheat toast or in wraps.