Cook seasoned chicken breasts in a pot of water. Bring to a boil and cook for 15-20 minutes until internal temperature reaches 165°F.

Transfer cooked chicken to a mixing bowl and shred until desired texture.

In a large bowl, mix Greek yogurt, lime juice, cumin, chili powder, and smoked paprika until smooth.

Fold shredded chicken, black beans, red bell pepper, corn, and red onion into the dressing until evenly coated.

Cover and chill the salad in the refrigerator for at least 30 minutes before serving.