Cook rice in water as directed on package.
In large resealable food-storage plastic bag, mix chili powder and ginger. Add chicken; seal bag and shake until chicken is evenly coated.
In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook 3 to 5 minutes, stirring frequently, until chicken is no longer pink in center.
Stir in 1 cup salsa, the peanut butter, teriyaki sauce, water and brown sugar. Stir to dissolve peanut butter. Stir in cooked rice; cook 2 to 3 minutes longer or until mixture is thoroughly heated.
Meanwhile, heat tortillas as directed on package. Spoon ½ cup chicken filling on each warm tortilla to within 1 inch of edge of tortilla. Fold sides of tortilla toward center; fold ends over. Place burritos, folded sides down, on serving plate. Top each with 1 tablespoon salsa and 1 tablespoon yogurt or sour cream.