In a medium bowl, combine the ground cumin, chili powder, garlic powder, smoked paprika, salt, and black pepper.
Add the chicken strips to the bowl and toss to coat evenly with the spice mixture.
Heat olive oil in a large skillet over medium heat.
Add the seasoned chicken strips to the skillet and cook for 6-8 minutes, turning occasionally, until fully cooked and no longer pink inside.
While the chicken cooks, prepare the queso cheese sauce: In a small saucepan over low heat, combine the shredded cheddar cheese, softened cream cheese, low-fat milk, and diced green chilies.
Stir continuously until the cheese is melted and the sauce is smooth. Remove from heat and stir in chopped cilantro.
Warm the whole wheat tortillas in a dry skillet or microwave until pliable.
To assemble each burrito, lay a tortilla flat and spread 1/4 cup of cooked brown rice in the center.
Add 1/4 cup of cooked black beans on top of the rice.
Place one-quarter of the cooked chicken strips over the beans.
Add 2 tablespoons of the queso cheese sauce over the chicken.
Top with 2 tablespoons diced tomatoes, 1 tablespoon diced red onion, and 1 tablespoon chopped green bell pepper.
Fold the sides of the tortilla inward, then roll tightly from the bottom up to enclose the filling.
Repeat assembly for the remaining tortillas and ingredients.
Optional: Place the burritos seam-side down on a skillet over medium heat and cook for 1-2 minutes per side to crisp the tortilla and warm the filling.
Serve immediately and enjoy your high protein chicken queso burrito.