Begin by drying and dicing 0.75 lb of boneless, skinless chicken breasts into bite-sized pieces. In a mixing bowl, combine the chicken with 3 tablespoons of olive oil, ¼ cup of lime juice, chili powder, onion powder, garlic powder, smoked paprika, chipotle pepper, and ¼ teaspoon of salt. Let the mixture marinate for at least 15 minutes to absorb the flavors, or refrigerate for up to 24 hours for enhanced taste.

While the chicken marinates, prepare 1 cup of uncooked rice according to the package instructions. This step usually takes around 15-20 minutes. Use this time to ensure the rice is fluffy, and keep it warm until you're ready to assemble the Southwest Chicken Wraps.

Next, wash and slice 1 small red bell pepper, half a red onion, and your jalapeño (if using). Mince 3 garlic cloves for flavor. Arrange the sliced veggies neatly for easy assembly later.

In a large skillet over medium heat, add the marinated chicken and cook for about 12-15 minutes. Stir occasionally. Once cooked, remove from skillet and set aside.

In the same skillet, add 1 teaspoon of olive oil and toss in the sliced red bell pepper, onions, and jalapeño. Sauté for about 8 minutes until softened. Add the minced garlic and cook for an additional minute.

Return the sautéed chicken to the skillet with the veggies. Stir everything together and heat through for about 2-3 minutes.

Warm up the tortillas in a dry skillet or microwave. On each tortilla, layer a base of cooked rice, followed by the chicken and veggie mixture, black beans, corn, and a sprinkle of cotija cheese. Finish with a drizzle of your prepared sour cream sauce. Wrap tightly to enjoy.