Preheat oven to 400°F. Cut red potatoes in fourths evenly and spread on the bottom of a 9x13 glass casserole dish. Top with kale and season with olive oil, garlic powder, onion powder, salt and pepper. Toss to combine seasoning. Layer raw diced chicken breast on top of potatoes and kale. Spread salsa evenly on top of chicken and top with cheddar cheese. Cover with foil and bake for 15 minutes. Remove foil and bake for another 10 minutes until potatoes are tender, kale is crispy, and chicken is cooked through. Remove from oven and garnish with cilantro