Begin by cutting the chicken breasts into even cutlets for a uniform thickness. Use a meat mallet to gently pound each cutlet to about ½-inch thick.

In a mixing bowl, combine lime juice, honey, cumin, chili powder, paprika, salt, onion powder, garlic powder, black pepper, oregano, and cayenne pepper. Coat the chicken cutlets with this marinade and marinate for at least 20 minutes.

While the chicken marinates, chop pineapple, tomato, red onion, jalapeño, and cilantro. Combine all salsa ingredients and stir. Taste for seasoning and refrigerate until serving.

Heat a skillet over medium-high heat and add olive oil. Cook the marinated chicken for 4-5 minutes until golden brown, then flip and cook until the internal temperature reaches 165°F.

Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. Cut the chicken into bite-sized pieces.

Warm the tortillas in the same skillet for about 30 seconds on each side or wrap in foil and heat in the oven.

Assemble the tacos by laying chicken pieces onto each tortilla, topping generously with the pineapple salsa.