Begin by washing and chopping all your fresh vegetables: bell peppers, red onion, and cilantro. Cook the grilled chicken breast if you haven't already; allow it to cool slightly before slicing into bite-sized pieces.

In a large mixing bowl, combine the sliced grilled chicken, black beans, sweet corn, chopped bell peppers, red onion, and avocado. Gently toss the ingredients together.

In a small bowl or jar, whisk together olive oil, Greek yogurt, lime juice, honey, and chipotle powder until smooth.

Pour the prepared dressing over the salad mixture, drizzle it evenly across all ingredients. Gently toss everything together.

Serve immediately or chill in the refrigerator for 30 minutes before serving. Garnish with extra cilantro if desired.