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1. In a medium bowl, combine the ranch dressing, minced chipotle peppers, lime juice, garlic powder, and onion powder.
2. Whisk the ingredients together until well blended. Taste the sauce and season with salt and pepper as needed. If you prefer a spicier kick, feel free to add more chipotle peppers.
3. Cover the bowl with plastic wrap and refrigerate the sauce for at least 30 minutes to allow the flavors to meld.
4. Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the chicken to an even thickness, about 1 inch thick.
5. In a small bowl, mix together the olive oil, chili powder, cumin, smoked paprika, salt, and pepper.
6. Rub the marinade all over the chicken breasts, ensuring they are well coated. Let the chicken marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator.
7. Preheat your grill or grill pan over medium-high heat, oiling the grates if using a grill.
8. Grill the marinated chicken breasts for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
9. Remove the chicken from the grill and let it rest for 5 minutes before slicing it into thin strips.
10. Warm the flour tortillas on a hot skillet for about 30 seconds on each side or wrap them in a damp paper towel and microwave for about 20 seconds.
11. Lay a warm tortilla flat on a clean surface. Add about 1/4 cup of cooked rice in the center.
12. Add a generous scoop of black beans on top of the rice, followed by a scoop of corn.
13. Add a handful of sliced grilled chicken on top of the beans and corn.
14. Top with shredded cheese, diced tomatoes, and avocado slices.
15. Drizzle with the prepared Chipotle Ranch Sauce and sprinkle with fresh cilantro.
16. Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to the top. Repeat with remaining tortillas and filling.

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