Season the chicken breasts with kosher salt and black pepper, then place them in a pot. Cover the chicken with water and bring it to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 15-20 minutes, until the chicken reaches an internal temperature of 165°F.

After cooking, carefully transfer the chicken breasts to a mixing bowl. Using two forks, shred the chicken into bite-sized pieces, aiming for a consistent texture.

In a separate bowl, whisk together the Greek yogurt, fresh lime juice, ground cumin, chili powder, and smoked paprika until smooth. Adjust seasoning based on taste preferences.

Add the shredded chicken to the dressing bowl, followed by the black beans, diced red bell pepper, fire-roasted corn, finely diced red onion, and cilantro. Gently stir until all ingredients are coated.

Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes.

Once chilled, stir the salad, taste, and adjust the seasoning if needed. Serve on whole wheat toast, in a wrap, or alongside tortilla chips.