Begin by dicing boneless, skinless chicken breasts into bite-sized pieces. In a bowl, combine the chicken with olive oil, lime juice, chili powder, onion powder, garlic powder, and minced chipotle pepper. Mix thoroughly and let marinate for at least 15 minutes to infuse flavor.

While the chicken marinates, prepare the uncooked rice according to the package instructions, typically involving boiling water, adding the rice, and simmering covered for 15-20 minutes until tender.

In a large skillet, heat a tablespoon of olive oil over medium heat. Add chopped red bell pepper, thinly sliced red onion, and diced jalapeño, sautéing for about 8 minutes until vegetables are softened.

Add the marinated chicken to the skillet with the veggies. Cook on medium-high heat for 12-15 minutes, stirring occasionally, until the chicken is cooked through and golden.

Warm tortillas briefly to make them pliable, then layer each with a scoop of rice, followed by the chicken mixture, black beans, corn, cotija cheese, and sour cream. Roll tightly.

Serve immediately with additional sour cream and fresh cilantro on the side, or slice in half for a presentation.