• Preheat oven to 400 degrees. Line a rimmed sheet pan with foil.
• Prepare the corn and black bean salsa: Slice tomatoes in half and scoop out the seeds. Cut into strips and then dice. Remove seeds from the jalapeno and mince. Add tomatoes, jalapenos, onion, cilantro, lime juice, corn and black beans to a bowl and stir to combine. Season with salt and pepper; add more lime juice if desired.
• Prepare the cilantro lime crema by combing the ingredients in a small bowl. Season with salt and pepper and add more lime juice if desired.

Bake the Chicken

• In a small bowl, whisk together salt, chili powder, garlic powder, onion powder and black pepper.
• Pat chicken dry with paper towels. Rub first with olive oil, then seasoning blend.
• Place chicken on the foil lined pan and bake for about 10-15 minutes, or until chicken is mostly cooked through, registering about 155-160℉ on a meat thermometer. (Note, if you don't plan to add bbq sauce, the internal temp should be 165℉.)
• Turn on the broiler. Brush chicken with barbecue sauce then place under the broiler for about 5 minutes. Watch carefully so the sauce doesn't burn.
• Remove chicken from the oven and rest for 5 minutes before slicing or chopping.

Assemble the tacos

• Warm the corn tortillas: while the chicken is baking, wrap a stack of corn tortillas in foil and steam in the oven. Or, heat individual tortillas on the stove until char marks appear.
• Place chopped chicken in the center of a tortilla, then top with the black bean salsa and cilantro lime crema.