Preparation

• Flatten the Chicken – Cut each piece horizontally lengthwise to make two thinner cutlets, four total. Place one of the pieces between two plastic sheets or a large plastic bag and flatten them with a meat tenderizer to an even ½-inch thickness. Repeat with the remaining pieces. Transfer the chicken to a large resealable plastic bag.
• Marinate the Chicken - In a small bowl, whisk together the lime zest, lime juice, honey, cumin, chili powder, paprika, salt, onion powder, garlic powder, black pepper, oregano, cayenne (if using), and 2 tablespoons olive oil. Pour the marinade into the large resealable plastic bag with the chicken. Coat evenly with the marinade. Press out as much air as possible and seal. Marinate in the refrigerator for 20 to 60 minutes or up to 24 hours.
• Make the Pineapple Salsa - In a medium bowl, combine the pineapple, tomato, red onion, jalapeño, lime zest, lime juice, and cilantro. Cover and refrigerate until ready to serve.
• Cook the Chicken - Heat a large skillet over medium heat. Add 1 tablespoon of oil. Once it begins to shimmer, add the chicken. Cook until golden brown, about 3 to 5 minutes. Flip, then lower the heat to medium-low. Cook until the internal temperature reaches 165°F (75ºC) on a meat thermometer, about 3 to 5 minutes.
• Rest and Cut - Rest the chicken on a cutting board for 5 to 10 minutes. Dice into about ½-inch pieces. Alternatively, slice against the grain or shred.
• Warm the Tortillas - Heat a pan over medium heat. Toast the tortillas on each side until warm and lightly browned, about 10 to 15 seconds per side.
• To Serve - Fill tortillas with chicken, salsa, and any additional toppings. Serve with lime wedges if desired.