Marinate chicken breasts in a mixture of olive oil, lime juice, chili powder, onion powder, garlic powder, smoked paprika, and salt for at least 15 minutes.

Cook the marinated chicken on a grill or stovetop until fully cooked, about 20-25 minutes.

Cook the uncooked rice according to package instructions.

In a separate pan, sauté the red bell pepper, jalapeño, red onion, and minced garlic until tender.

Combine cooked rice, sautéed vegetables, corn, black beans, cotija cheese, sour cream, honey, chipotle peppers, lime juice, cilantro, water, and salt in a large bowl. Mix well.

Slice the cooked chicken and layer it on tortillas, then top with the rice and vegetable mixture.

Roll the tortillas to form wraps, and serve immediately.