Marinate the Chicken: In a medium bowl, combine chili powder, cumin, paprika, lime juice, and a pinch of salt. Add the chicken thighs to the bowl, ensuring they are evenly coated with the marinade. Cover and let them marinate for at least 15 minutes, or up to 1 hour or overnight for maximum flavor.

Cook the Chicken: Heat a skillet over medium heat and add a splash of oil. Once hot, place the marinated chicken thighs in the skillet. Cook for 7-10 minutes on each side until golden brown and reaches an internal temperature of 165°F (75°C). Remove from heat and let them rest before slicing.

Prepare the Pineapple Salsa: While the chicken is cooking, mix together cubed pineapple, diced red onion, chopped cilantro, and a drizzle of lime juice in a separate bowl. Gently toss to combine.

Warm the Tortillas: Warm your tortillas in a dry skillet over medium heat for about 30 seconds on each side, or wrap in foil and warm in the oven at 350°F (175°C) for about 10 minutes.

Assemble the Tacos: Place a generous amount of sliced chicken on each tortilla and top with the fresh pineapple salsa. Add additional toppings like avocado slices or jalapeños to suit your taste.

Serve and Enjoy: Arrange the assembled tacos on a platter and serve immediately, encouraging everyone to customize their tacos.