Start by seasoning the chicken breasts with salt and pepper. In a large pot, cover the chicken with water, bringing it to a boil. Once boiling, reduce heat and let it simmer for 15-20 minutes until cooked.

In a large mixing bowl, combine Greek yogurt with lime juice. Add cumin, chili powder, smoked paprika, cayenne, salt, and pepper. Whisk until smooth.

Once the chicken has cooled, shred it and add to the bowl with the dressing. Then add black beans, red bell pepper, corn, red onion, and cilantro. Stir gently until combined.

Cover the bowl tightly or transfer to an airtight container. Refrigerate for at least 30 minutes to let the flavors meld.

Before serving, stir the salad to redistribute the dressing. Serve in bowls or plates, garnished with extra cilantro if desired.