Heat olive oil in a large skillet over medium-high heat.
Add chicken pieces to the skillet and season with cumin, chili powder, garlic powder, smoked paprika, salt, and black pepper.
Cook the chicken for 7 to 10 minutes, stirring occasionally, until fully cooked and lightly browned.
Warm the whole wheat tortillas in a dry skillet or microwave until pliable.
In a small saucepan, gently heat the queso cheese sauce over low heat until warm, stirring occasionally.
To assemble each burrito, lay a tortilla flat and evenly distribute 1/4 cup cooked brown rice in the center.
Add 1/4 cup black beans on top of the rice, followed by 1/4 of the cooked chicken pieces.
Drizzle 2 tablespoons of warm queso cheese sauce over the chicken.
Sprinkle 1/4 cup shredded cheddar cheese evenly over the filling.
Top with 2 tablespoons diced tomatoes, 1 tablespoon diced red onion, and 1 tablespoon chopped cilantro.
Add 1 tablespoon plain Greek yogurt on top for creaminess.
Fold the sides of the tortilla over the filling, then roll tightly from the bottom up to form a burrito.
Optional: Place the burrito seam-side down in a skillet over medium heat and cook for 1 to 2 minutes per side to crisp the tortilla.
Serve immediately while warm.