In a medium pot, season the chicken breast with kosher salt and black pepper. Cover with water and bring to a boil. Reduce heat and simmer for 15-20 minutes until cooked. Let cool before shredding.

Shred the cooked chicken into bite-sized pieces in a large bowl ensuring even shredding.

In another bowl, whisk together Greek yogurt, lime juice, cumin, chili powder, smoked paprika, salt, and pepper until smooth.

Add the shredded chicken, black beans, diced bell pepper, corn, onion, and cilantro to the dressing. Stir to coat evenly.

Refrigerate for at least 30 minutes to meld flavors. Serve on toast, in tortillas, or with chips.