In a medium bowl, combine ¾ cup of Greek yogurt, the juice of 2 fresh limes, 1 tablespoon chili powder, 1 teaspoon garlic powder, 1 teaspoon cumin, 1 teaspoon paprika, and ¼ teaspoon salt. Whisk together until smooth.

In a large mixing bowl, add 1 lb of shredded cooked chicken, 1 can of drained and rinsed black beans, and 1 can of drained corn. Incorporate 1 finely chopped jalapeño, 1 cup of quartered cherry tomatoes, and 1 small finely chopped red onion. Sprinkle in ¼ cup of pumpkin seeds.

Gently mix all the salad ingredients together until evenly distributed, about 1-2 minutes.

Drizzle the prepared dressing over the salad mixture and toss gently to combine, about 1 minute.

Serve the Southwest Chicken Salad immediately or store it in an airtight container in the fridge for up to 3-4 days, keeping the dressing separate until serving.