Pat chicken completely dry with paper towels, then cut into uniform 1-inch pieces. In a large bowl, combine chicken with lime juice, chili powder, onion powder, garlic powder, smoked paprika, 1/4 teaspoon salt, 3 tablespoons olive oil, and chopped chipotle pepper. Mix thoroughly until every piece is coated, then cover and refrigerate for at least 15 minutes or up to 24 hours for maximum flavor.

Start rice according to package directions right when you begin marinating the chicken. For the chipotle crema, add sour cream, honey, chipotle peppers, lime juice, cilantro, water, and salt to a blender or food processor. Blend for 30 seconds until completely smooth and pourable. Taste and adjust seasoning.

Heat a large skillet over medium heat and add marinated chicken in a single layer. Let it cook undisturbed for 3-4 minutes to develop a golden sear, then stir and continue cooking for 8-10 more minutes until chicken reaches 165°F internally and shows no pink in the center with nicely browned edges. Transfer to a plate and set aside.

Wipe the skillet clean with a paper towel, then add 1 teaspoon olive oil over medium heat. Add diced bell pepper, jalapeño, and sliced red onion. Sauté for 6-7 minutes, stirring occasionally, until vegetables soften and develop slight char marks. Add minced garlic during the last minute of cooking to prevent burning.

Reduce heat to low and return cooked chicken to the skillet with vegetables, tossing gently to warm everything through for about 1 minute. Warm tortillas in a dry skillet for 15-20 seconds per side or wrap in damp paper towels and microwave for 30 seconds until pliable.

Assemble each wrap by laying a tortilla flat and adding ingredients in layers down the center: start with 1/4 cup rice, then top with chicken-vegetable mixture, black beans, corn, crumbled cotija cheese, and a generous drizzle of chipotle crema. Fold in the sides first, then roll tightly from the bottom up like a burrito, tucking as you go to keep everything secure.