Place chicken breasts, water (or broth), 1/2 tsp salt, and 1/4 tsp black pepper in a large pot. Bring to a boil, then reduce heat to a simmer, cover, and cook for 15-20 minutes, or until chicken is cooked through (internal temperature of 165°F / 74°C).

Remove chicken from the pot and let it cool slightly. Once cool enough to handle, shred the chicken using two forks or your hands. Set aside in a large mixing bowl.

In a small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), fresh lime juice, 1/4 cup chopped cilantro, minced garlic, ground cumin, 1/4 tsp salt, 1/8 tsp black pepper, and optional red pepper flakes until well combined and smooth. Taste and adjust seasonings as needed.

To the bowl with the shredded chicken, add the diced red onion, corn, black beans, and diced red bell pepper.

Pour the cilantro lime dressing over the chicken and vegetable mixture. Gently toss everything together until all ingredients are evenly coated.

Stir in the additional 2 tbsp of fresh cilantro.

For best flavor, cover the bowl and refrigerate the Cilantro Lime Chicken Salad for at least 30 minutes before serving, allowing the flavors to meld.

Serve chilled on lettuce wraps, in sandwiches, with crackers, as a dip with tortilla chips, or as a topping for a green salad.