Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish lightly with oil or cooking spray.

In a large mixing bowl, combine the shredded halal chicken, cooked rice, black beans, corn, salsa, sour cream, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Stir until well mixed.

Layer half of the tortilla strips in the bottom of the prepared casserole dish.

Spread half of the chicken mixture evenly over the tortilla strips.

Sprinkle 1 cup of shredded cheddar cheese evenly on top of the chicken mixture.

Repeat the layers with the remaining tortilla strips, chicken mixture, and cheddar cheese.

Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes.

Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Let the casserole cool for 5 minutes before serving. Garnish with chopped fresh cilantro, if desired.