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Start by poaching the chicken breast until fully cooked, then shred it into pieces.
In a mixing bowl, combine the shredded chicken with light mayo, low-fat Greek yoghurt, chipotle peppers, lime juice, smoked paprika, sweetener, cumin, salt, and pepper. Mix well until everything is evenly coated.
In another bowl, combine the corn, black beans, diced cucumber, finely diced red onion, diced Roma tomatoes, pickled jalapeños, and fresh coriander.
Gently fold the vegetable mixture into the chicken mixture until well combined.
Serve the salad chilled or at room temperature.