Heat olive oil in a large skillet over medium-high heat.
Add the cubed chicken breast to the skillet and season with ground cumin, chili powder, garlic powder, onion powder, salt, and black pepper.
Cook the chicken for 7-8 minutes, stirring occasionally, until fully cooked and lightly browned.
Reduce heat to medium and add cooked brown rice and black beans to the skillet. Stir to combine and heat through for 2-3 minutes.
Warm the whole wheat tortillas in a dry skillet or microwave until pliable.
Lay a tortilla flat and spread 2 tablespoons of queso cheese sauce in the center.
Spoon 1/4 of the chicken, rice, and bean mixture over the queso.
Sprinkle 1/4 cup shredded cheddar cheese evenly over the filling.
Top with 1 tablespoon diced tomatoes, 1 tablespoon diced red onion, and 1 tablespoon chopped cilantro.
Add 1 tablespoon plain nonfat Greek yogurt on top.
Fold the sides of the tortilla over the filling, then roll tightly from the bottom to form a burrito.
Repeat with the remaining tortillas and filling.
Optional: Place the burritos seam-side down in a hot skillet and cook for 1-2 minutes on each side to crisp the outside.
Serve immediately and enjoy your high protein chicken queso burrito.