In a small bowl, mix the chipotle chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper to create a spice rub.

Rub the spice mixture evenly over both sides of the chicken breasts.

Heat the olive oil in a grill pan or skillet over medium-high heat. Grill the chicken for 6-8 minutes per side, or until fully cooked and juices run clear. Internal temperature should reach 165°F (74°C). Remove from heat and let rest for 5 minutes, then slice into thin strips.

Warm the tortillas in a dry skillet or microwave until pliable.

Assemble the burritos: Lay a tortilla flat and spread 2 tablespoons of chipotle ranch dressing in the center. Add a portion of rice, black beans, shredded lettuce, diced tomatoes, shredded cheddar cheese, sliced grilled chicken, and a sprinkle of chopped cilantro.

Fold the sides of the tortilla inward, then roll tightly to form the burrito. Repeat for the remaining tortillas.

Optional: Heat the assembled burritos in a dry skillet for 2-3 minutes per side to toast the outside.

Serve immediately with extra chipotle ranch dressing on the side for dipping.