Start by placing boneless, skinless chicken breasts in a large pot. Season generously with kosher salt and black pepper, then cover with water. Bring to a boil, then reduce to simmer for 15-20 minutes.

Once cooked, transfer chicken to a mixing bowl and shred using two forks. Set aside to cool slightly.

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

Add the shredded chicken, black beans, diced red bell pepper, corn, and red onion to the dressing. Toss gently until well-coated.

Cover and refrigerate for at least 30 minutes before serving for flavors to meld.

Serve chilled on whole wheat toast, in rice cakes, or wrapped in tortillas.