In a medium pot, season the boneless, skinless chicken breasts generously with kosher salt and black pepper. Add enough water to cover the chicken, then bring to a boil over medium-high heat. Reduce the heat and simmer uncovered for about 15-20 minutes, until the chicken reaches an internal temperature of 165°F. Once cooked, remove from heat and let it cool slightly.

Transfer the cooked chicken to a large mixing bowl or use a stand mixer fitted with a paddle attachment. Shred the chicken into fine pieces using two forks or the mixer.

In a separate bowl, combine the full-fat plain Greek yogurt, freshly squeezed lime juice, ground cumin, chili powder, and smoked paprika. Whisk together until smooth.

Fold the shredded chicken into the yogurt mixture, then add the black beans, finely diced red bell pepper, fire-roasted corn, finely chopped red onion, and optional cilantro. Mix until evenly combined.

Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld together. Serve on whole wheat toast, in tortillas, or as a dip with tortilla chips.