Bring a medium pot of water to a rolling boil. Season chicken with salt and pepper, add to boiling water, and boil for 15-20 minutes until internal temperature reaches 165°F.

Once cooked, drain and let cool slightly. Shred chicken into bite-sized pieces.

In a large bowl, whisk together Greek yogurt and lime juice until smooth. Add cumin, chili powder, and smoked paprika, mixing well.

Fold in shredded chicken until coated. Add black beans, red bell pepper, corn, and red onion.

Mix all ingredients until evenly combined. Refrigerate for at least 30 minutes.

Serve chilled on whole wheat bread, wrapped, or with tortilla chips.