Prep your mise en place. Cut the chicken, slice the veggies, and soften the cream cheese.

In a bowl, toss the chicken pieces with chili powder, smoked paprika, cumin, oregano, cayenne (if using), salt, and pepper. Add the lime juice and let it sit for about 5 minutes.

Heat olive oil in a large skillet over medium-high heat. Add sliced onion and red pepper. Sauté for about 4-5 minutes until softened. Add garlic during the last 30 seconds.

Push the veggies to the side and add the chicken in a single layer. Let it sear for 3-4 minutes without moving. Stir and cook until the chicken is cooked through (another 3-4 minutes). Combine vegetables and chicken, adjust seasoning, and squeeze more lime if needed.

In a medium bowl, combine softened cream cheese, shredded cheese, sour cream, milk, cilantro, lime zest, garlic powder, salt, and pepper. Mix until smooth, adjusting milk for consistency.

Warm tortillas in a skillet for 15-20 seconds per side or microwave wrapped in a damp paper towel for 20-30 seconds.

Lay a warm tortilla flat. Spread 2-3 tablespoons of the creamy cheese filling down the center. Add 1/2 cup of the chicken mixture, rice, black beans, and lettuce. Fold sides in and roll tightly.

For a crispy exterior, place burrito seam-side down in a hot skillet with a splash of oil, pressing with a spatula for 1-2 minutes per side.

Slice in half and serve with salsa, avocado, or extra creamy filling on the side.