Dice the chicken breasts into bite-sized pieces. In a bowl, combine chicken with olive oil, lime juice, chili powder, onion powder, garlic powder, smoked paprika, salt, and chipotle pepper. Marinate for at least 15 minutes.

Cook the rice according to package directions, typically about 15-20 minutes.

Heat a skillet over medium heat, add marinated chicken, and cook for 12-15 minutes until golden brown and cooked through. Ensure internal temperature reaches 165°F.

In the same skillet, add olive oil and sauté red bell pepper, red onion, jalapeño, and minced garlic for about 8 minutes until tender yet crisp.

Return cooked chicken to the skillet, combine with vegetables, and heat through for an additional 2-3 minutes.

Lightly heat tortillas to make them pliable. Layer fillings: cooked rice, chicken-vegetable mixture, black beans, corn, cotija cheese, and drizzle with crema.

Fold tortillas over the filling and roll tightly from one end to the other. Cut in half if desired.

Serve warm with extra crema on the side.