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 for 6-8 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
Reduce heat to medium and add the cooked brown rice and black beans to the skillet. Stir to combine and heat through for 2-3 minutes.
Warm the queso cheese sauce in a small saucepan over low heat until smooth and heated through.
Lay one whole wheat tortilla flat on a clean surface. Spoon 1/4 of the chicken, rice, and bean mixture down the center of the tortilla.
Drizzle 2 tablespoons of the warm queso cheese sauce over the filling.
Sprinkle 1/4 cup shredded cheddar cheese on top.
Add a tablespoon of diced tomatoes, a tablespoon of diced red onion, and a tablespoon of chopped fresh cilantro.
Add a tablespoon of plain nonfat Greek yogurt on top for creaminess.
Fold the sides of the tortilla over the filling, then roll it tightly from the bottom up to form a burrito.
Repeat steps 5-10 for the remaining tortillas and filling.
Optional: Place the burritos seam-side down in a dry skillet over medium heat and cook for 2 minutes on each side to lightly toast and seal the burritos.
Serve warm and enjoy your high protein chicken queso burrito.