Heat olive oil in a large skillet over medium-high heat.
Add the chicken pieces to the skillet and season with ground cumin, chili powder, garlic powder, smoked paprika, salt, and black pepper.
Cook the chicken, stirring occasionally, until fully cooked and no longer pink in the center, about 8-10 minutes.
Add the diced red bell pepper, red onion, and corn kernels to the skillet with the chicken. Cook for an additional 3-4 minutes until the vegetables are tender.
Stir in the cooked quinoa, black beans, and chopped cilantro. Cook for 2 more minutes until heated through. Remove from heat.
Warm the whole wheat tortillas in a dry skillet or microwave for 20 seconds to make them pliable.
Divide the chicken and quinoa mixture evenly among the tortillas, placing it in the center of each.
Sprinkle shredded cheddar cheese over the filling in each tortilla.
Add a tablespoon of plain Greek yogurt on top of the cheese in each burrito.
Fold the sides of each tortilla over the filling, then roll tightly from the bottom up to form a burrito.
Serve immediately or wrap in foil to keep warm.