In a small bowl, combine chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cut chicken breasts into even strips about 1/2-inch thick and rub the spice mixture all over each piece until well coated.

Heat olive oil in a large skillet over medium-high heat until shimmering. Add seasoned chicken strips in a single layer and cook for 5-7 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes.

While chicken cooks, whisk together Greek yogurt, mayonnaise, lime juice, honey, chipotle powder, and salt in a small bowl until smooth. Taste and adjust chipotle powder based on heat preference.

Warm tortillas in a dry skillet over medium heat for 30 seconds per side, or microwave wrapped in a damp paper towel for 30 seconds until pliable.

Lay a warm tortilla flat and spread 1-2 tablespoons of Southwest sauce down the center vertically, leaving 2 inches at top and bottom. Layer with lettuce, sliced chicken, corn, black beans, tomatoes, red onion, avocado, and cilantro. Use about 3/4 cup total filling per wrap.

Fold the bottom edge up over the filling, then fold in both sides. Roll tightly from bottom to top, keeping sides tucked in. Cut diagonally in half and serve immediately or wrap tightly in foil for storage.