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Start by marinating the trimmed chicken thighs in the chipotle sauce, kosher salt, black pepper, garlic powder, and paprika. Let it sit for a while to absorb the flavors.
In a large skillet, spray a bit of olive oil and cook the marinated chicken until it's fully cooked and tender. Once done, shred the chicken into bite-sized pieces.
While the chicken is cooking, prepare the rice according to package instructions.
In a large bowl, combine the shredded chicken, cooked rice, corn, black beans, diced jalapeños, and low-fat Mexican cheese. Mix everything together until well combined.
Warm the low carb tortillas slightly to make them pliable. Then, fill each tortilla with the chicken and rice mixture, rolling them up tightly.
Store the burritos in an airtight container in the refrigerator for easy meals throughout the week.