Make the spice rub: In a small bowl, mix 1.5 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Add a pinch of red pepper flakes if you like heat.

Season the chicken: Pat chicken dry. Drizzle with 1 tablespoon olive oil and coat evenly with the spice rub.

Cook the chicken: Heat a skillet or grill pan over medium-high. Cook 5–6 minutes per side (thighs may need a touch longer) until the internal temperature reaches 165°F (74°C). Rest for 5 minutes, then slice into thin strips.

Mix the cilantro lime yogurt sauce: In a bowl, combine 1 cup Greek yogurt, 1/2 cup chopped cilantro, zest and juice of 1 lime, 1 small grated or minced garlic clove, 1 teaspoon honey, 1 tablespoon olive oil, and 1/4 teaspoon salt. Adjust lime and salt to taste.

Prep the fillings: Chop romaine, slice bell pepper and onion, drain corn and beans, and slice avocado. Keep components separate if meal prepping.

Warm the tortillas: Briefly heat each tortilla in a dry skillet for 15–20 seconds per side to make them pliable.

Assemble: Spread 2 tablespoons of sauce on each tortilla. Layer romaine, chicken, peppers, corn, onion, black beans (if using), avocado, and a sprinkle of cheese.

Wrap it tight: Fold in the sides, then roll from the bottom into a snug wrap. For meal prep, wrap in parchment and then foil, or place seam-side down in containers.

Optional crisp: For a café-style finish, sear the wrapped tortilla seam-side down in a lightly oiled skillet 1–2 minutes per side.