In a large bowl, combine the diced chicken breast with lime juice, salt, onion powder, garlic powder, cumin, chili powder, and smoked paprika. Let it marinate for at least 30 minutes.

In a small bowl, mix the low-fat Greek yogurt with chipotle sauce and adjust the spice level according to your taste.

In another bowl, combine diced tomatoes, jalapeño, white onion, coriander, lime juice, salt, pepper, and garlic powder to make the pico de gallo.

Heat a skillet over medium heat and add the marinated chicken. Cook until fully cooked, about 7-10 minutes, until there is no pink inside.

In meal prep containers, layer the components: cooked rice, lettuce, pico de gallo, corn, and top with the cooked chicken.

Drizzle some chipotle sauce on top before serving.

Seal containers and store in the fridge for up to three days. For longer storage, freeze for up to three months, and thaw overnight before reheating.