Season the boneless, skinless chicken breasts with kosher salt and black pepper. Place the chicken in a medium pot, covering it with water. Bring to a boil, then simmer for 15-20 minutes until the chicken reaches 165°F.

Remove the chicken, let it cool slightly, and shred using two forks or a stand mixer.

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

Add the shredded chicken, black beans, red bell pepper, fire-roasted corn, red onion, and cilantro to the dressing. Mix until well combined.

Refrigerate for at least 30 minutes to allow flavors to meld. Serve with whole wheat toast, tortilla chips, or in a wrap.