Start by seasoning the boneless skinless chicken breasts with kosher salt and black pepper. Place them in a large pot, cover with water, and bring to a boil over medium-high heat. Once boiling, reduce the heat, cover, and let simmer for 15-20 minutes, until the internal temperature reaches 165°F. Remove the chicken and let it cool slightly before shredding.

Using two forks or a stand mixer, shred the cooked chicken into bite-sized pieces. Aim for a mix of texture, with some larger chunks for added heartiness in your Southwestern Chicken Salad. Set the shredded chicken aside in a large mixing bowl, and prepare to combine it with the other fresh ingredients.

In a separate bowl, mix together the full-fat plain Greek yogurt, fresh lime juice, ground cumin, chili powder, smoked paprika, and additional kosher salt and black pepper to taste. Stir until smooth and well combined.

Add the shredded chicken to the dressing, along with the rinsed black beans, diced red bell pepper, corn kernels, chopped red onion, and cilantro. Gently mix everything together with a spoon until all the ingredients are evenly distributed.

Cover the bowl with plastic wrap or transfer the Southwestern Chicken Salad into an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld together.