In a medium bowl, whisk together olive oil, lime juice, chipotle chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper until well combined.

Place chicken breasts in a shallow dish and coat thoroughly with the marinade. Cover and refrigerate for at least 20 minutes, or up to 2 hours.

Preheat your grill or grill pan to medium-high heat.

Remove chicken from marinade and grill for 6-8 minutes per side, or until internal temperature reaches 165°F (74°C).

Let chicken rest for 5 minutes before slicing into strips.

Warm tortillas in a dry skillet for 30 seconds per side or microwave wrapped in damp paper towel for 20 seconds.

Heat black beans and rice if needed. Lay each tortilla flat and spread 1-2 tablespoons chipotle ranch dressing down the center.

Layer rice, black beans, sliced chicken, cheese, lettuce, tomatoes, corn, and cilantro in that order.

Fold the sides of tortilla inward, then roll tightly from bottom to top. For extra crispiness, grill seam-side down for 1-2 minutes.