Begin by dicing the chicken breasts into bite-sized pieces. In a bowl, combine the chicken with olive oil, lime juice, chili powder, onion powder, garlic powder, smoked paprika, and salt. Toss until evenly coated and let this mixture marinate for at least 15 minutes in the refrigerator.

While the chicken marinates, prepare the uncooked rice according to the package instructions. Once cooked, fluff it with a fork and set aside.

Heat a skillet over medium-high heat and add a drizzle of olive oil. Once hot, add the marinated chicken, spreading it out evenly. Sauté for 12 to 15 minutes, stirring occasionally until the chicken is cooked through and nicely browned.

In the same skillet, toss in diced red bell pepper, red onion, and minced garlic. Sauté these vibrant veggies for about 8 minutes until they soften.

Return the sautéed chicken to the skillet with the cooked vegetables. Mix well and heat through for another 2 minutes.

Warm tortillas in a separate pan or microwave until pliable. To assemble, layer a scoop of rice, followed by the chicken and vegetable mixture. Top with black beans, corn, cotija cheese, and sour cream.

Fold in the sides of the tortilla and then roll it tightly from the bottom to the top. Repeat with the remaining tortillas and filling.

Serve your freshly made Southwest Chicken Wraps immediately, garnished with fresh cilantro if desired.