Pat chicken dry with paper towels and dice into bite-sized pieces. Combine with marinade ingredients (oil, lime juice, chili powder, onion powder, garlic powder, smoked paprika, salt, and chipotle pepper) in a large bowl. Mix well and let marinate for 15 minutes or up to 24 hours.

While chicken marinates, cook rice according to package instructions.

Prepare the sauce by adding all sauce ingredients (sour cream, honey, chipotle peppers, lime juice, cilantro, water, and salt) to a blender or food processor and blending until smooth and creamy.

Heat a large skillet over medium heat and cook marinated chicken for 12 to 15 minutes, stirring occasionally, until cooked through and golden. Remove and set aside.

Wipe skillet clean with a paper towel. Add sliced peppers, jalapeño, red onion, and 1 tsp olive oil. Sauté for 8 minutes until softened.

Add minced garlic to the vegetables and cook for 1 minute. Return cooked chicken to the skillet and warm through.

Warm tortillas in a dry skillet or microwave until pliable.

To assemble, layer rice on the bottom third of each tortilla, followed by chicken mixture, black beans, corn, and cotija cheese.

Drizzle generously with chipotle-honey sauce.

Fold in the sides of the tortilla, then roll up tightly from the bottom like a burrito. Serve immediately with extra sauce on the side.