Boil or broil chicken until done.

Let chicken cool, then pull apart by hand or with fork.

Squeeze lime juice over chicken, then sprinkle with sea salt.

In large bowl, combine chicken, sour cream, and cream cheese and mix thoroughly.

Add corn, beans, cilantro, garlic, and onion and stir until well combined.

Spoon into baby bell peppers (sliced in half).

Store leftover chicken salad in refrigerator, and use later for quick taco filling or chip dip.