Preheat oven to 350 degrees.
In a small bowl mix cumin, chili powder, garlic powder, and salt. Place chicken in a small baking dish. Brush chicken with olive oil, and sprinkle a little of the season mixture over the chicken. Turn the chicken over and repeat. Set aside remaining spice mixture. Bake chicken for 20-25 minutes (depending on size), until it is cooked through. Once cooked, shred using two forks.
In a large pot heat 1 Tbls olive oil over medium high heat. Add onions, jalapeno, and garlic. Stir and cook for a couple minutes. Add the remaining spice mixture you set aside, stirring to coat. Mix in the shredded chicken. Add Rotel tomatoes, chicken stock, tomato sauce, water, and corn. Bring to a boil, cover, reduce heat and simmer for 15-20 minutes, stirring occasionally.
Ladle into bowls, and serve with desired garnish.
Heat a non stick pan over high heat. Add tortilla strips. Spray liberaly with non stick spray, and sprinkle with season salt. Toss to coat, spray again. Heat, tossing frequently. Season more if needed. Once crispy (5 or 6 minutes), remove from pan, and use as garnish.