Season boneless, skinless chicken breasts with kosher salt and black pepper, place them in a large pot covered with water, and bring to a boil. Simmer for 15-20 minutes until fully cooked.

Carefully transfer the cooked chicken to a mixing bowl. Let cool for a few minutes before shredding with two forks or a stand mixer.

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

In a large bowl, combine shredded chicken, black beans, red bell pepper, corn, diced red onion, and cilantro. Pour the dressing over and fold to combine.

Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes before serving to meld flavors.

When ready to serve, stir the salad and enjoy it on toast, in a tortilla, or with fresh greens.