Pat chicken breasts dry and dice into bite-sized pieces. Combine lime juice, chili powder, onion powder, garlic powder, smoked paprika, and olive oil in a bowl to create marinade. Toss chicken in marinade and let it sit for 15 minutes to 24 hours.

Cook rice according to package instructions, typically rinsing and simmering in water or broth until fluffy, about 15-20 minutes.

In a blender, combine sour cream, honey, chipotle peppers, lime juice, and cilantro. Blend until smooth and creamy, adjusting seasoning as needed.

Heat a skillet over medium heat and add olive oil. Once hot, add marinated chicken and cook for 12-15 minutes, stirring until fully cooked.

In the same skillet, add chopped red bell pepper, jalapeño (if using), and red onion. Sauté for about 5 minutes until softened.

Warm tortillas, layer with rice, chicken mixture, veggies, corn, black beans, and cotija cheese. Drizzle with Southwest crema and roll into a wrap.

Optionally, toast assembled wraps in the skillet on medium-high heat for 2-3 minutes per side until golden brown.