Cook the chicken by placing it in a pot, seasoning with salt and pepper, covering with water, bringing to a boil, then simmering for 15-20 minutes until fully cooked.

Shred the chicken using forks or a stand mixer once it cools slightly.

Mix the dressing in a bowl by whisking together Greek yogurt, lime juice, cumin, chili powder, and smoked paprika.

In a large bowl, combine shredded chicken, dressing, black beans, red bell pepper, corn, red onion, and cilantro. Stir until mixed.

Chill the salad in the refrigerator for at least 30 minutes before serving.