In a medium pot, add the boneless, skinless chicken breasts and enough water to cover them completely. Season generously with kosher salt and black pepper. Bring the water to a rolling boil over medium-high heat, then reduce to a simmer. Cook the chicken for about 15-20 minutes until it reaches an internal temperature of 165°F.

Once the chicken is fully cooked, remove it from the pot and let it cool slightly. Use two forks or a stand mixer on low speed to shred the chicken into fine pieces.

In a large bowl, combine 1 cup of full-fat plain Greek yogurt with 2 tablespoons of freshly squeezed lime juice, ¾ teaspoon of ground cumin, ¾ teaspoon of chili powder, and ¾ teaspoon of smoked paprika. Whisk the mixture vigorously until smooth and creamy.

Add the shredded chicken to the bowl with the yogurt dressing. Then, introduce ¾ cup of drained black beans, ½ cup of finely diced red bell pepper, ½ cup of corn, ¼ cup of finely diced red onion, and ¼ cup of chopped cilantro. Gently fold everything together using a spatula.

To allow the flavors to meld, cover the bowl and place it in the refrigerator for about 30 minutes.

After chilling, serve your salad spooned onto whole wheat toast, scooped with tortilla chips, or wrapped in tortillas.